Spicy Smoked Chicken Broth
Serves: 4
Ingredients
- 2 smoked whole chickens
- 250g chicken wings
- 200g carrot, celery, shallots, coriander stalks, garlic, peeled & chopped for stock
- 150g Tilda Fragrant Jasmine Rice, pre-cooked as instructions on packet
- 2 tbsp rapeseed oil
- 1 tbsp Thai green curry paste
- 15g ginger, cut into julienne
- 6 kaffir lime leaves
- 2 lemongrass, crushed
- 10g galangal
- 350ml coconut milk
- 1 tbsp fish sauce
- 100g green beans
- 1 carrot, cut into julienne
- 25g coriander, chopped
- 1 bok choi, shredded
- 6 spring onions, thinly sliced
- 1 lime
- 2 red chillies, deseeded & thinly chopped
- Sesame & rapeseed oil (1 part sesame to 3 parts rapeseed), for serving
Method
- Remove the breasts from the smoked chickens and reserve. Chop the carcasses and place in a saucepan with the chicken wings and vegetables, cover with water, bring to the boil and then simmer for 60 minutes
- You should be left with about 500ml of clear chicken stock
- Heat the oil and add the paste. Cook gently for 1 minute, then add the ginger, lime leaves, lemongrass and galangal
- Gently pour in the milk, stock and fish sauce. Bring to the boil, turn down the heat and simmer for 1 minute
- Add the green beans and carrots and simmer for 2 minutes
- Add the chicken breasts, coriander, bok choi, spring onions and a squeeze of lime
- Add the cooked rice to the soup bowls and pour the soup over. Sprinkle with chilli and a drizzle of sesame/rapeseed oil