Shredded chicken and lemongrass broth (Download as a PDF shredded-chicken-and-lemongrass-broth)

Serves 2

Ingredients

1 chicken breast on the bone

1 stick of soba noodles

1 red onion, finely sliced

A thumb-sized piece of fresh ginger, peeled and cut into thin strips

1 garlic clove, finely diced

1 stick of lemongrass, bashed

1 tsp light olive oil

600ml chicken or vegetable stock

Juice of 1 lime

1 tbsp tamari sauce

1 head of pak choi, sliced lengthways

2 spring onions, sliced on the diagonal

A handful of fresh coriander leaves, finely chopped, plus extra to garnish

Method  

1. Preheat the oven to 180C. Place the chicken breast on a baking sheet and cook for about 20 minutes.
2. Cook noodles until tender then drain and rinse under cold water and set aside.
3. Remove the chicken from the oven and leave to cool slightly before shredding off the bone (you can also use leftover chicken as a quicker option).
4. Combine the onion, ginger, garlic, lemongrass, olive oil and a large splash of stock in a large pan and cook on a low heat for 5 minutes.
5. Add the remaining stock and bring to the boil. Boil for 10 minutes, then turn down the heat to low and add the chicken, cook for another 2 minutes.
6. Add the noodles along with the lime juice, tamari and pak choi cooking for 1 minute longer.
7. Remove from the heat, take out the lemongrass and add spring onions and coriander.

You can try serving with cooked prawns instead of chicken breast

 Download as a PDF (shredded-chicken-and-lemongrass-broth)