Name: Chicken and lemongrass soup with noodles
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram chicken drumsticks; 1 red onion, thinly sliced; 1 stem lemongrass, bruised; 2 kaffir lime leaves, bruised; 1 tablespoon Thai red curry paste; 1 litre chicken stock; 2 x 400ml cans coconut milk; 270 gram ramen noodles, cooked to packet instructions; 1/4 cup fish sauce; 2 teaspoon sugar; sliced red chilli, coriander sprigs, lime wedges to serve

Chicken and lemongrass soup with noodles

This vibrant chicken and lemongrass soup recipe is full of amazing Asian-inspired flavours for a quick, delicious and budget-conscious meal

Serves 4

Prep

15M

Cook

45M

Total

Ingredients

2 tablespoon olive oil

1 kilogram chicken drumsticks

1 red onion, thinly sliced

1 stem lemongrass, bruised

2 kaffir lime leaves, bruised

1 tablespoon Thai red curry paste

1 litre chicken stock

2 x 400ml cans coconut milk

270 gram ramen noodles, cooked to packet instructions

1/4 cup fish sauce

2 teaspoon sugar

sliced red chilli, coriander sprigs, lime wedges to serve

Method

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.

2.In a large frying pan, heat half the oil on medium. Cook drumsticks in two batches for 4-5 minutes each, turning, until browned. Transfer to tray. Bake chicken for 30-35 minutes until cooked through, then shred meat from bones.

3.In a large saucepan, heat remaining oil on medium. Sauté onion, lemongrass and lime leaves for 2-3 minutes until softened. Add curry paste and cook for 1 minute, stirring.

4.Stir in stock and coconut milk, bringing to the boil. Reduce to low and simmer, covered, for 30 minutes until fragrant.

5.Mix noodles, fish sauce, sugar and chicken through, then season.

6.Top with sliced red chilli and coriander sprigs, and accompany with lime wedges.

Women's Weekly Food