1 medium chicken, jointed into pieces and skinned
1 tbsp coriander seeds
3 cm piece ginger, sliced
2 lemongrass stalks, crushed
zest and juice 1 lime
2 tbsp fish sauce
1 tbsp low-salt soy sauce or tamari
200 ml light coconut milk
3 garlic cloves, sliced
3 red chillies, deseeded and sliced
handful coriander, chopped (leaves and stalks kept separate)
bunch spring onions, sliced
300 g cooked rice noodles
handful mint leaves, chopped
1 tbsp sesame oil (optional)
- Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
- Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
- Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
- Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.