Eunice Power's Chicken in Basil & Coconut Broth.
- 175 g (6oz) Flat rice noodles
- 400 ml (14 fl oz) tin of coconut milk ( shake well before opening)
- 500ml (16fl oz/ 2 cups) Chicken stock
- 2 tbsp grated ginger
- 1 fresh red chilli, finely sliced
- 1 tsp ground coriander
- 1 ½ tbsp fish sauce
- 4 Chicken Breasts, boned & skinned
- 1 handful of fresh basil, leaves snipped with a scissors
Cook the Noodles. Bring a pan of water to the boil, add the noodles, stirring well to separate the stands. Boil until tender but firm, 3-5 minutes, depending on the size.
Drain, then immediately rinse with cold water. Snip into manageable lengths – this is so the noodles won't splatter coconut broth too far afield. Then leave in the colander in the sink until you are ready to serve (this can be done several hours ahead).
Place the coconut milk, stock, ginger, chilli, coriander, and fish sauce in a pan over medium heat. Bring to the boil and simmer slowly for 10 minutes. Adjust the heat so that the coconut broth barely bubbles.
Cut each chicken breast across on the diagonal into 1/2 cm (¼ inch) slices. Add the chicken pieces to the broth and cook very gently until just opaque and cooked through, it should take about 5 minutes.
Take the pan from the heat and adjust the seasoning, adding extra fish sauce if more salt is needed. Stir in the basil and leave to stand for 5 minutes to allow the flavours to blend while you reheat the noodles.
Divide the noodles among 4 warmed bowls, top up with chicken and ladle over the hot coconut broth. Serve at once, preferably with chopsticks and Chinese soup spoons, although a fork and spoon work just fine, but definitely with large cloth napkins!