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Add a photoRaciónes: 4
Ingredientes
- 850 ml chicken stock
- 3 x plump stalks of lemon grass
- 2 x fat garlic clovess peeled and smashed
- 15 gm coriander stalks and leaves
- 1 x red chilli halved and deseeded
- 4 1/2 x crn piece of stem ginger peeled and cut into large chunks
- 4 x free range chicken breasts skinned and cut into large chunks
- 250 gm dry Chinese egg noodles the juice of I lime
- 1 Tbsp. nam pla (thai fish sauce)
Direcciones
- Place the stock in a pan.
- Halve and bash out the lemon grass and add in with the garlic coriander stalks chilli and ginger.
- Bring to the boil simmer for 10 min uncovered then strain.
- Return the broth to the pan.
- Add in the chicken and simmer covered for 3 to 4 min till cooked.
- Cook the noodles drain.
- Add in to the pan reheat gently add in lime juice nam pla and seasoning to taste.
- Stir in minced coriander leaves before serving.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 31 | 12% |
| Total Fat 3.65g | 5% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.04g | |
| Cholesterol 53mg | 18% |
| Sodium 350mg | 15% |
| Potassium 370mg | 11% |
| Total Carbs 47.46g | 13% |
| Dietary Fiber 4.5g | 15% |
| Sugars 1.18g | 1% |
| Protein 11.44g | 18% |
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