HOT AND SOUR NOODLE SOUP WITH MINCED CHICKEN

Thai staple has the perfect balance of mild and tangy flavours.

INGREDIENTS

• 2 teaspoons sunflower oil
• 250g lean chicken mince
• 1 bunch broccolini, trimmed, cut on the diagonal
• 1L (4 cups) chicken stock
• 2 garlic cloves, thinly sliced
• 1 long red chilli, sliced on an angle
• 12 green king prawns, peeled (tails intact), deveined
• 2 tablespoons fish sauce
• 1 tablespoon caster sugar
• 2 tablespoons lime juice, plus wedges to serve
• 1/2 cup coriander leaves
• 1/4 cup mint leaves
• 100g flat rice noodles
• 1 tablespoon chopped unsalted roasted peanuts
• Chilli powder, to serve

• METHOD

  • 1
    Heat oil in a frypan over medium-high heat. Add chicken and cook, stirring, for 2-3 minutes until browned and cooked through. Season and set aside.
  • 2
    Blanch broccolini in boiling salted water for 3 minutes or until tender. Drain and refresh under cold water. Set aside.
  • 3
    Combine stock, garlic and sliced chilli in a pan and bring to the boil. Add prawns, fish sauce and sugar, then cook over medium heat for 1-2 minutes until prawns are opaque. Add broccolini and cook for 1-2 minutes to warm through, then stir through lime juice and most of the herbs.
  • 4
    Meanwhile, cook noodles according to the packet instructions. Drain, then divide among 4 serving bowls.
  • 5
    Remove prawns and broccolini from the broth with a slotted spoon and arrange on top of the noodles. Top with chicken, then ladle over broth. Scatter over peanuts, chilli powder and remaining herbs, then serve immediately with a lime wedge.