This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large saucepan, heat oil on medium. Brown chicken for 4-5 minutes, turning. Set aside.
2.In the same pan, cook onion, lemongrass and ginger for 3-4 minutes until softened. Add lime leaves and chilli, then cook for a further 2 minutes. Add stock and bring to the boil.
3.Reduce heat to low and stir in coconut cream. Return chicken to pan. Simmer, partially covered, for 30-35 minutes until chicken is cooked.
4.Remove chicken and shred coarsely. Return to broth with noodles and tofu and cook for a further 3 minutes to warm.
5.Remove from heat and stir tomatoes, lime juice, palm sugar and fish sauce through. Serve sprinkled with coriander and shallots.
Note
- Brown sugar can be used instead of palm sugar, and grated lime zest in place of lime leaves.
