5.0
(3)
Your folders
Your folders
Export 18 ingredients for grocery delivery
Step 1
For the spice paste, place all ingredients in a food processor and whiz to a smooth paste. Transfer to a large stockpot or casserole over medium-high heat and cook, stirring constantly, for 6-8 minutes or until fragrant and lightly caramelised. Add coconut milk and 4 cups (1L) water. Add chicken (add more water if chicken isn’t submerged) and reserved lemongrass stem. Cover surface directly with a circular piece of baking paper and bring to a simmer. Cook for 50 minutes or until chicken is cooked through and stock is slightly reduced. Transfer chicken to a plate to cool slightly, then shred, discarding skin and bones.
Step 2
Bring stock to a simmer and cook for 15 minutes or until reduced. Stir through sugar, fish sauce and lime juice, and check seasoning. Return shredded chicken to pot to warm through. Divide noodles among serving bowls and spoon over soup and chicken. Top with shallots, coconut, onion and reserved coriander leaves.
Your folders
cooking.nytimes.com
5.0
(988)
Your folders
abeautifulplate.com
35 minutes
Your folders
olivemagazine.com
Your folders
bbcgoodfood.com
Your folders
thissavoryvegan.com
5.0
(2)
25 minutes
Your folders
thissavoryvegan.com
5.0
(1)
20 minutes
Your folders
ambitiouskitchen.com
5.0
(11)
30 minutes
Your folders
addapinch.com
5.0
(4)
25 minutes
Your folders
therecipecritic.com
4.8
(10)
10 minutes
Your folders
therecipecritic.com
Your folders
delicious.com.au
4.5
(8)
70 minutes
Your folders
willcookforsmiles.com
4.7
(19)
35 minutes
Your folders
mommymusings.com
5.0
(2)
Your folders
howtocook.recipes
5.0
(5)
50 minutes
Your folders
feastingathome.com
4.9
(11)
35 minutes
Your folders
shewearsmanyhats.com
4.4
(148)
30 minutes
Your folders
taste.com.au
4.6
(6)
10 minutes
Your folders
taste.com.au
5.0
(1)
15 minutes
Your folders
taste.com.au
5.0
(3)
30 minutes