• 1 tbsp vegetable oil
  • 1 stick lemongrass, bruised
  • 1 star anise, optional
  • 5cm piece of ginger, peeled and sliced
  • 1 tsp black peppercorns
  • 1l chicken stock
  • 3 chicken breast fillets
  • 2 large carrots, spiralised or sliced with a y-shaped peeler
  • 100g rice noodles
  • 100g broccoli, cut into small florets
  • 100g beansprouts
  • 1 tbsp fish sauce
  • juice of 1 lime
  • 1 small bunch fresh mint, chopped
  • 1 small bunch fresh coriander, chopped
  • 1 small red chilli, sliced


Portion: 4
Preparation: 5-10 minutes to peel, slice and cut
Cooking time: 25 minutes

  1. Heat the oil in a large saucepan and fry the lemongrass, star anise, ginger and peppercorns over a low heat for 1 minute.
  2. Pour in the stock, bring to the boil, add the chicken breasts and simmer gently for 20 minutes.
  3. Remove the chicken breasts onto a plate. Strain the stock and return it to the pan. Bring it to the boil, add the noodles and broccoli and simmer for 3 minutes.
  4. Thinly slice the cooked chicken, then add back to the pan with the carrots and beansprouts. Bring to the boil and add the fish sauce and lime juice.
  5. Serve in bowls, topped with the herbs and chili.

Recipe is from Netmums.

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