Chicken pho with lime and coriander
This sharp, zingy pho is a wonderfully warming meal. With juicy strips of chicken, freshly wilted bok choy and the flavourful goodness of lime, coriander and chilli, a bowl of this noodle soup is an explosion of taste.
- 20 mins cooking
- Serves 2
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Ingredients
- 1 litre chicken stock*
- 3-4 slices fresh ginger
- 1 clove garlic, sliced
- 1/2 small onion, finely sliced
- 1 kaffir lime leaf
- 1/4 cup soy sauce*
- 2 tbsp sweet chilli sauce*
- 1 chicken breast, cut into thin strips
- 100 g vermicelli noodles (non-wheat), soaked in warm water for 2 minutes until softened, then drained
- 1 bok choy, sliced
- Fresh coriander, black and white sesame seeds, lime wedges and sliced red chilli (optional), to serve
Method
- 1Heat the stock to a simmer. Add the ginger, garlic and onion and simmer for 2 minutes.
- 2Then add the lime leaf, soy sauce and sweet chilli sauce. Simmer to release the flavours.
- 3Add chicken and cook for 5 minutes until tender and white. Stir in noodles and cook for 1 minute.
- 4Stir in bok choy and cook until wilted and green.
- 5Spoon into bowls and top with coriander, sesame seeds and, if desired, fresh chilli for a little extra heat. Squeeze over a lime wedge and serve.
Notes
*Check label if eating gluten free.
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