Ginger and Turmeric Chicken Broth with Rice Noodles
Chicken poached in a clear ginger and turmeric broth, with rice noodles and a pile of raw herbs stirred in at the table.
- 500 g chicken thighs
- 30 g fresh ginger
- 1 tsp ground turmeric
- 3 pc garlic
- 1200 ml chicken stock
- 200 g rice noodles
- 200 g pak choi
- 20 g coriander
- 10 g mint
- 3 pc spring onions
- 1 pc lime
- 1 tbsp fish sauce
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Put the stock, sliced ginger, crushed garlic and turmeric in a deep pan and bring to a gentle simmer. Give it 10 minutes to take on the aromatics.
- Step 2
Lower in the chicken thighs whole. Poach at a bare tremble for 18-20 minutes, until cooked through. Poaching rather than frying keeps the whole dish under 100°C, which is the point.
- Step 3
Lift the chicken out, let it sit for 5 minutes, then shred it with two forks.
- Step 4
Cook the rice noodles separately according to the packet, then drain and divide between four bowls.
- Step 5
Add the pak choi to the broth for 2 minutes, then season the broth with the fish sauce.
- Step 6
Pile the shredded chicken onto the noodles, ladle over the hot broth and greens, and finish with the raw coriander, mint, sliced spring onion and a squeeze of lime.
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