Coconut Chicken ‘Tom Kha’ Soup & Noodles

Warm up with Mindful Chef x Giggling Squid’s Thai Tom Kha Soup. Straight from the land of smiles! You’ll simmer fall-apart, shredded chicken with lemongrass, tamarind, chilli and galangal. Swirl in fibre-rich noodles and coconut milk for creaminess, then get ready to feast. It’s a celebration of Thailand on your table. Cook time: 25 mins Cuisine: Thai Food group: Poultry Key ingredient: Free-range chicken breast ---- Nutritional Information Calories: 662 Protein: 45g Carbs: 52g Fat: 31g

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Turn the grill to high (240C). Add the chicken to a foil-lined baking tray and toss with 1 tsp oil. Season with a small pinch of sea salt and black pepper. Grill for 10-12 mins, until cooked through. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary. Once cooked, shred the chicken with two forks.

Step 2

Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.

Step 3

Quarter the mushrooms. Halve the tomatoes. Roughly chop the coriander.

Step 4

Wipe the noodle saucepan clean, add the coconut milk and 400ml water (200ml for 1 person), then return to medium-high heat. Add the stock. Add the lemongrass puree, galangal and half the tamarind paste, then cook for 2-3 mins. Add the chilli paste, half the pot of honey, mushrooms and shredded chicken. Simmer for 2 mins, until warmed through. Squeeze over the lime juice and season to taste.

Step 5

Divide the tomatoes and noodles between two bowls, then pour over the coconut chicken broth. Scatter over the coriander.