Thai Chicken Broth
Thai food makes it so easy to pack in loads of big, bold flavours. It means that you can be pretty healthy but still have great tasting food. We've snuck in a cheeky tin of coconut milk, but our broth recipe uses lean chicken breast, plenty of veg and rice noodles which are gluten free!
- 400 Other chicken mince
- 400 g chicken stock
- 1 ml Thai red curry paste
- 1 handful button mushrooms
- 1 bunch fresh coriander, finely chopped
- 1 handful cherry tomatoes
- 1 lemongrass stalk
- 300 straight to wok rice noodles
- 1 red chilli
- 1 handful bean sprouts
- 3 kaffir lime leaves
- 1 lime
- 1 tbsp brown sugar
- 2 sprig fresh coriander
- 1 splash Fish sauce
- 400 ml coconut milk
Preheat The Oven
Preheat the oven to 180°C.
Shape & Cook The Meatballs
Beat the chicken mince together with the curry paste, chopped coriander and a pinch of salt.
Roll the mixture into golf-ball sized balls using wet hands. Place onto a non-stick baking tray.
Bake in the oven for 10 minutes until the chicken balls are cooked through.
Put All For Broth Into Pan
Bash the lemongrass and chilli with the back of a knife to bruise and release flavour.
Throw the lemongrass, chilli, lime leaves, sugar, and fish sauce into a saucepan and pour over the chicken stock and coconut milk.
Simmer The Broth
Boil the broth then turn down to a simmer and cook for 6-8 minutes.
cut the mushrooms and tomatoes in half. Add them to the broth for another 3-4 minutes.
Strain The Broth
Scoop the lemongrass, chilli and lime leaves from the broth and pour into your serving jug.
Place the noodles, bean sprouts, coriander and wedges of lime into separate bowls and bung on the table for people to help themselves.
Pile Up Meatballs & Serve!
Pile up the cooked meatballs to take to the table and let everybody fill their bowls with as many noodles, beansprouts and meatballs as they like before pouring over the broth and finishing with a sprinkle of coriander and wedge of lime.
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