Jill shows how a much-loved Thai staple has the perfect balance of mild and tangy flavours.
Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.
Ingredients
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2 teaspoons sunflower oil
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250g lean chicken mince
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1 bunch broccolini, trimmed, cut on the diagonal
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1L (4 cups) Massel chicken style liquid stock
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2 garlic cloves, thinly sliced
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1 long red chilli, sliced on an angle
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12 green king prawns, peeled (tails intact), deveined
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2 tablespoons fish sauce
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1 tablespoon caster sugar
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2 tablespoons lime juice, plus wedges to serve
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1/2 cup coriander leaves
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1/4 cup mint leaves
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100g flat rice noodles
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1 tablespoon chopped unsalted roasted peanuts
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Chilli powder, to serve
Method
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Step 1
Heat oil in a frypan over medium-high
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Step 2
heat. Add chicken and cook, stirring, for 2-3 minutes until browned and cooked through. Season and set aside.
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Step 3
Blanch broccolini in boiling salted water for 3 minutes or until tender. Drain and refresh under cold water. Set aside.
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Step 4
Combine stock, garlic and sliced chilli in a pan and bring to the boil. Add prawns, fish sauce and sugar, then cook over medium heat for 1-2 minutes until prawns are opaque. Add broccolini and cook for 1-2 minutes to warm through, then stir through lime juice and most of the herbs.
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Step 5
Meanwhile, cook noodles according to the packet instructions. Drain, then divide among 4 serving bowls.
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Step 6
Remove prawns and broccolini from the broth with a slotted spoon and arrange on top of the noodles. Top with chicken, then ladle over broth. Scatter over peanuts, chilli powder and remaining herbs, then serve immediately with a lime wedge.