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Wednesday, April 13, 2016

Thai Chicken Noodle Bowl

Rotisserie chicken jump-starts this saucy noodle dish. Bruising the lemongrass and ginger releases their flavours without breaking them into pieces that are difficult to remove before serving.

By Leah Kuhne and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2014

Prep time 30 minutes

Total time 30 minutes

Portion size 4 servings

1 stalk lemongrass, outer layers removed
2 slices (each 2 inches/5 cm) fresh ginger
2 cups (500 mL) sodium-reduced chicken broth
1-1/2 cups (116 g) thinly sliced stemmed shiitake mushrooms
1 red finger chili pepper, seeded and sliced
1 tbsp (13.8 g) packed brown sugar
1-1/2 tsp (7 mL) fish sauce
1 tsp (5 mL) Thai red curry paste
1 can (400 mL) coconut milk
2 tbsp (14 g) cornstarch
1/2 sweet red pepper, sliced
125 g rice stick noodles, (1/4-inch/5 mm wide)
2 cups (448 g) shredded skinless rotisserie chicken, (white meat only)
1/3 cup (75 mL) chopped fresh cilantro
1 green onion, sliced
2 tsp (10 mL) lime juice

Using back of large knife, bruise lemongrass and ginger. In large saucepan, bring lemongrass, ginger and broth to boil over medium-high heat. Stir in mushrooms and chili pepper; reduce heat to medium-low. Cook until mushrooms are tender, about 4 minutes.

Whisk together brown sugar, fish sauce and curry paste; stir into saucepan along with coconut milk. Whisk cornstarch with 2 tbsp water; whisk into saucepan. Bring to simmer; cook until mixture is hot, fragrant and slightly thickened, about 3 minutes. Stir in sweet pepper; cook just until tender, about 1 minute. Discard lemongrass and ginger.

Meanwhile, cook noodles according to package instructions; drain and stir into saucepan. Add chicken, cilantro, green onion and lime juice; heat through.

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