Lemongrass and coconut chicken on egg noodles

Tamara West

Warming bowls of chicken get their unique fragrance from lemongrass. If it is unavailable to you, use the grated zest of 1-2 lemons. Keep lemongrass at hand by growing your own. It’s easy to grow in a sunny garden or a pot. It dies back in winter, growing vigorously in the warmer months.

Ingredients

350 g	Egg noodles, thin
2 Tbsp	Vegetable oil
6	Boneless chicken thighs, skinned and halved or quartered if large (Main)
1	Red onion, small, thinly sliced
2	Lemongrass, stalks, white part only, thinly sliced
1	Long red chilli, deseeded and thinly sliced
400 ml	Coconut milk
2 Tbsp	Fish sauce
4 heads	Broccoli, sweet stem, or baby bok choy, halved lengthwise
1 to serve	Coriander sprigs
4 to serve	Lime wedges

Directions

1. Cook the egg noodles according to the packet directions and drain.
2. Heat the oil in a large, deep frying pan over a medium- high heat and brown chicken thighs on each side.
3. Reduce heat to medium, add the onion, lemongrass and chilli and cook, stirring for 3 minutes or until beginning to soften.
4. Add the coconut milk and fish sauce and bring to a simmer. Cover and simmer for 5 minutes, stirring once or twice.
5. Stir in the sweet stem broccoli or bok choy, cover again and cook for a further 2 minutes or until the greens are just tender.
6. Divide the noodles between 4 warmed bowls and spoon over chicken and broccoli or bok choy. Serve with coriander sprigs and lime wedges.