1 inch slice(s)
3 medium, trimmed (green and white parts separated); green parts finely sliced and white parts roughly chopped
1 tablespoons, leaves and stalks separated
Chicken stock cube(s)
1 cube(s), 400ml hot fresh chicken stock
Chicken breast, skinless, raw
Thai Fish Sauce
Ribbon Rice Noodles
25 g, in water, drained
Thai Basil Leaves
Chilli, Green or Red
½ individual, red, finely sliced
½ medium, to serve
- Put the ginger, chopped spring onions, star anise, coriander stalks and chicken stock into a medium pan and bring to a gentle simmer over a medium heat. Add the chicken breast, making sure it’s submerged, and simmer for 15-20 minutes until cooked through. Lift the chicken from the broth using a slotted spoon, then transfer to a board and shred using two forks. Stir the fish sauce into the broth.
- Add the noodles to the broth and gently simmer for 1-2 minutes, until the noodles have separated. Lift the noodles out into a deep serving bowl and top with the shredded chicken, beansprouts, basil, mint and chilli. Pour over the stock, scatter over the coriander leaves and sliced spring onions, then serve with the lime wedges on the side.