Asian spicy pink chicken broth

Recipe from: 9/1/2000 12:00:00 AM
Ingredients 14
Servings 4
Time 15 min + marinating


  • 25
    tomato sauce
  • 5
    fish paste
  • 15
  • 3
    drops pink food colouring
  • 3
    chicken breast fillets
  • 25
    sunflower oil
  • 3
    cloves garlic, chopped
  • 1
    fresh chilli, chopped
  • 15
    chopped fresh ginger
  • 2
    chicken stock
  • 200
    bean sprouts
  • 100
    rice noodles, cooked and drained
  • 20
    freshly squeezed lemon juice
  • 30
    fresh coriander


5 min
Mix tomato sauce, fish paste, sugar and food colouring together. Prick chicken breasts all over with a fork. Spread mixture over chicken and marinate for at least 1 hour. Heat half the oil in a large saucepan and fry chicken breasts for 2 minutes on each side. Remove from pan and set aside. Heat remaining oil. Add garlic, chilli and ginger and stir-fry for 30 seconds. Add stock and bring to the boil. Boil for 1 minute, then add bean sprouts and cook for 30 seconds. Remove from the heat. Divide cooked noodles between 4-6 soup bowls. Slice chicken breasts and divide between bowls. Top with hot stock and add a little lemon juice to each serving. Garnish with coriander and serve immediately. Serves 4-6.

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