Thai chicken broth with egg noodles
4 servings
Prep: 15 mins,
Cooking: 15 mins
Poultry
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Ingredients (24)
| 0.00 | stock |
| 8.00 | chicken — thighs, deboned |
| 1.00 | onion — chopped |
| 5.00 cm | fresh ginger — peeled, chopped |
| 5.00 cm | garlic — cloves, chopped |
| 1.00 bunch | fresh coriander — root |
| 4.00 | red chilli — deseeded and chopped |
| 1.00 | carrots — peeled and chopped |
| 1.00 | celery stalks — chopped |
| 100.00 g | mushrooms — sliced |
| 3.00 | lemongrass — chopped |
| 0.00 | sesame oil |
| 0.00 | soy sauce — to taste |
| 1.00 knorr | stock — chicken |
| 2.00 | limes |
| 200.00 g | shiitake mushrooms |
| 1.00 bunch | spring onions — thinly sliced on the diagonal |
| 4.00 | pak choy |
| 1.00 packet | mixed bean sprouts |
| 0.00 | fresh coriander — chopped |
| 2.00 | chilli — sliced |
| 2.00 cm | fresh ginger — julienned |
| 50.00 g | peanuts — toasted |
| 1.00 packet | noodles — egg variety |
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