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

• 2 teaspoons sunflower oil

• 250g lean chicken mince

• 1 bunch broccolini, trimmed, cut on the diagonal

• 1L (4 cups) Massel chicken style liquid stock

• 2 garlic cloves, thinly sliced

• 1 long red chilli, sliced on an angle

• 12 green king prawns, peeled (tails intact), deveined

• 2 tablespoons fish sauce

• 1 tablespoon caster sugar

• 2 tablespoons lime juice, plus wedges to serve

• 1/2 cup coriander leaves

• 1/4 cup mint leaves

• 100g flat rice noodles

• 1 tablespoon chopped unsalted roasted peanuts

• Chilli powder, to serve

Method

• Step 1

  Heat oil in a frypan over medium-high

• Step 2

  heat. Add chicken and cook, stirring, for 2-3 minutes until browned and cooked through. Season and set aside.

• Step 3

  Blanch broccolini in boiling salted water for 3 minutes or until tender. Drain and refresh under cold water. Set aside.

• 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.

• Step 5

  Meanwhile, cook noodles according to the packet instructions. Drain, then divide among 4 serving bowls.

• 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.