Asian spicy pink chicken broth

Ideas
4 servings Prep: 15 mins, Cooking: 5 mins
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Poultry

By Food24 November 03 2009
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Ingredients (14)

25.00 ml tomato sauce
5.00 ml fish paste
15.00 ml sugar
3.00 Food colouring — pink
3.00 chicken breast fillets
25.00 ml sunflower oil
3.00 garlic — cloves, chopped
1.00 fresh chillies — chopped
15.00 ml fresh ginger — chopped
2.00 Litres stock — chicken
200.00 g mixed bean sprouts
100.00 g noodles — rice, cooked
20.00 ml lemon juice — freshly squeezed
30.00 ml fresh coriander
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Method:

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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