Ingredients
Directions
Heat oil in a small fry pan on medium heat and gently cook shallots and garlic until
caramelised and golden brown.
In a large pot combine shallots and garlic, lemongrass, ginger, spice mix, sugar,
fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a gentle
simmer. Simmer gently for about 15 mins to allow all the flavours to infuse and the
chicken breasts to just cook.
Meanwhile, prep the vegetables and cook the noodles according to packet
instructions until just cooked through (do not over-cook). Rinse under cold water to
prevent them sticking together. Drain and divide between serving bowls.
Remove the cooked chicken breasts from the soup and shred the meat using two
forks. Divide shredded meat between bowls of noodles.
Strain the soup through a sieve. Return soup to the pot and bring to a boil. Season to
taste with more fish sauce if needed.
Ladle the soup into bowls of noodles and chicken, and top with carrot, spring onion,
bean sprouts, herbs, crispy shallots and kaffir lime leaf. Serve with a lime wedge to
squeeze over, and more fish sauce and chilli to add to taste.
Ingredients
Directions
Heat oil in a small fry pan on medium heat and gently cook shallots and garlic until
caramelised and golden brown.
In a large pot combine shallots and garlic, lemongrass, ginger, spice mix, sugar,
fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a gentle
simmer. Simmer gently for about 15 mins to allow all the flavours to infuse and the
chicken breasts to just cook.
Meanwhile, prep the vegetables and cook the noodles according to packet
instructions until just cooked through (do not over-cook). Rinse under cold water to
prevent them sticking together. Drain and divide between serving bowls.
Remove the cooked chicken breasts from the soup and shred the meat using two
forks. Divide shredded meat between bowls of noodles.
Strain the soup through a sieve. Return soup to the pot and bring to a boil. Season to
taste with more fish sauce if needed.
Ladle the soup into bowls of noodles and chicken, and top with carrot, spring onion,
bean sprouts, herbs, crispy shallots and kaffir lime leaf. Serve with a lime wedge to
squeeze over, and more fish sauce and chilli to add to taste.