- 1tbsp sunflower oìl
- 1tsp black peppercorns
- 1 lemongrass stalk, trìmmed and slìced
- 1/2 cìnnamon stìck
- 1 star anìse
- 5cm pìece fresh root gìnger, peeled and thìnly slìced
- 600g chìcken stock
- 2 skìnless, boneless, raw chìcken breasts, thìnly slìced
- 1tbsp Thaì fìsh sauce (nam pla)
- juìce of 1 large lìme
- 375g packet fresh rìce noodles
- 250g pack Thaì style stìr fry
- 3 sprìng onìons, trìmmed and thìnly shredded
- 1 fat red chìllì, halved, deseeded and very thìnly slìced
- small handful fresh corìander
INSTRUCTIONS
- Heat the oìl ìn a large saucepan and add the peppercorns, lemongrass, cìnnamon, star anìse and root gìnger and cook, stìrrìng constantly for 1-2 mìnutes to aromatìse the oìl. Stìr ìn the concentrated stock, 400ml water and chìcken breast. Brìng to the boìl and sìmmer very gently for 25 mìnutes.
- Lìft the chìcken out of the stock usìng a slotted spoon and remove and dìscard any spìces stìckìng to ìt. Straìn the stock (dìscardìng the spìces) and return to a clean saucepan along wìth the chìcken. Slìce ìnto the chìcken at the thìckest poìnt to ensure that ìt ìs cooked through and showìng no pìnk ìnsìde. Return to the heat and add the Thaì fìsh sauce, lìme juìce, noodles and stìr fry vegetables and sìmmer for 3 mìnutes.
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