Kuay Teow Nam Sai Gai (Clear Chicken Noodle Soup with Lemongrass)
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Ingredients
- 400 g chicken thigh fillets, sliced
- 250 g flat rice noodles
- 1000 ml chicken stock
- 2 lemongrass stalks, bruised
- 1 star anise
- 2 tbsp fish sauce
- 100 g beansprouts
- 2 spring onions, sliced
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 383 kcal
- Protein
- 26.1 g
- Carbohydrate
- 54.9 g
- of which sugars
- 2.2 g
- Fat
- 5.3 g
- of which saturates
- 1.4 g
- Fibre
- 2.2 g
- Salt
- 3.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to the boil in a large pan with the lemongrass and star anise.
- 2
Simmer for 10 minutes to let the aromatics infuse the broth, then add the chicken and cook for 8 minutes until cooked through with no pink remaining.
- 3
Season with the fish sauce.
- 4
Meanwhile, cook the rice noodles in a separate pan of boiling water according to the pack instructions, then drain.
- 5
Divide the noodles and beansprouts between bowls and ladle over the hot broth and chicken.
- 6
Scatter with spring onions and fresh coriander and serve immediately.
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