Top Tip: any green vegetables – pak choi, broccoli florets, sugar snap peas, French beans, asparagus, mangetout – can be added to the chicken towards the end of cooking.
Serves 4.
INGREDIENTS:
• 2 x 415g tins chicken or beef consommé
• 4 lime leaves
• 1 hot red chilli
• 1 inch root ginger, peeled and grated
• 2 garlic cloves, peeled and roughly chopped
• ½ bunch coriander, leaves and stalks, roughly chopped
• 1 boneless, skinless chicken breast, thinly sliced into strips
• 6 shiitake mushroom, thinly sliced
• 8 raw tiger prawns, peeled
• juice of 1 lime
• 2 tsp palm sugar or soft dark brown sugar
• 2 tsp Thai fish sauce (nam pla)
• 115g instant (ready-cooked) egg noodles
• salt and ground black pepper
METHOD:
• Place the consommé in a saucepan and bring to a simmer over a medium heat.
• Meanwhile, in a mini blender or using a mortar and pestle, blend the lime leaves, chilli, ginger, garlic and coriander to a smooth paste. Add the paste to the stock and cook gently for 3 minutes, then add the chicken strips and shiitake mushrooms. Simmer for 3 minutes.
• Stir in the prawns, lime juice, palm or soft brown sugar, fish sauce and noodles. Cook for about 3 minutes until the prawns turn pink and the chicken is cooked through.
• Check the seasoning and serve piping hot.
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