Last month, I put out a poll online asking what recipe you wanted to see On the Hobb next. My Thai green chicken broth was the winning choice by quite a long way. From the first time I gave this recipe a try, it was an instant hit with my partner and it's put been into our regular meal rotation since. I've spent the last few weeks perfecting it and I have to say that the finished product is pretty tasty. It also gives us an excuse to get out our lovely ramen bowls.
It's not quickest of meals to make, including preparation time it takes about 50 minutes but the process is straight forward and you can reduce the time down by cutting out the initial step and buying roasted green peppers instead of roasting them yourself if you want to. I love making this with chicken as the shredded meat gives the broth more substance but if you wanted to make this vegetarian, you could simmer the broth without the chicken, use vegetable stock, and add some tofu in the last 5 minutes. If you enjoy a thai green curry then this will be right up your street, but it's nowhere near as a hot. It's more of a nourishing winter warming dish that. Give it a try and let me know how you get on!
INGREDIENTS (SERVES 4 or 2 meals for 2 ), Approx 50 minutes prep and cooking time
For the Broth:
1 tin coconut milk
x1 large green pepper
3 cloves garlic, minced
1 tablespoon lemongrass paste / fresh lemongrass (finely chopped and smashed in a pestle and mortar)
1 white onion, chopped
3 tablespoons thai green curry paste
1 1/2 tablespoons ginger paste
1 teaspoon chilli powder
750ml chicken stock
1 pack of boneless chicken thighs
1 teaspoon fish sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
Freshly squeezed lime juice (half a lime)
x4 nests of fine/medium noodles (1 nest per portion)
4 slice spring onions (1 per portion)
Sesame seeds to garnish (optional)
Preheat the oven to 180c (fan). Chop up the green pepper into 4, coat in 1/2 teaspoon of rapeseed oil and season with plenty of salt and pepper, then roast for 25 minutes. While you're waiting for this, prep your other ingredients, chop the onion and garlic and lemongrass if you're not using paste.
When the pepper is cooked, combine with a tin of coconut milk in a blender and blitz until smooth then set aside. This will be the base of the broth.
Heat a tablespoon of rapeseed oil in a large pan over medium heat. Add the minced garlic and finely chopped onion and cook until tender, (4-5 minutes).
Stir in the thai curry paste, ginger paste, lemongrass and chilli powder and cook out for 1 minute until fragrant.
Add the chicken stock and the coconut milk base to the pan then stir in the fish sauce, soy sauce, and brown sugar.
Add the chicken thighs to the broth, making sure they're submerged, then bring to a boil.
Reduce the heat and cook on med-low for 20-25 minutes until the chicken is cooked and the broth is slightly thickened. Stir half way through to make sure nothing is stuck to the bottom.
While the broth is cooking, cook your noodles using the packet instructions, drain and set aside and prep any toppings ready. I like to use spring onions, fresh coriander and edamame beans but you could also use green beans, snow peas, beansprouts or even some chopped baby corn.
Remove the chicken thighs one at a time from the broth to shred (this is easiest using two forks) and return to the pan. Stir in a squeeze of lime juice and season to taste. Then you're ready to dish up.
Pour out the broth then add the noodles in a nest on top, garnish them with sesame seeds, and float the chopped coriander, spring onions, edamame beans on top. Serve with a wedge of lime.
And that's it! My Tasty Thai Chicken Broth.It's such an attractive looking dish, and is a real showstopper to impress the friends and relatives when they come for dinner. Have a play around the toppings to suit your own tastes.
As ever if you give this one a try, please do let me know, I love hearing from you and seeing photos. Don't forget to snap a picture and tag me on instagram or twitter. Happy Cooking!