Recipe Inspiration

Ingredients...

250g shallots, peeled and finely sliced

4 red chillies, finely sliced

75g fresh root ginger, finely grated

50ml vegetable oil

1kg chicken thigh, diced

1.5ltr boiling water

75g Essential Cuisine Asian Aromatic Base

50ml fish sauce

50g soft brown sugar

400g baby leaf spinach, washed

500ml coconut milk

4 limes

1kg thin rice noodles, cooked to manufacturer’s instructions

Garnish with chopped coriander and lime wedges

Method...

1. In a suitable pan, over a medium heat add the vegetable oil and fry the shallots, chillies and ginger for 2 minutes

2. Add the chicken, fry for a further 5 minutes, add the water, Essential Cuisine Asian Aromatic Base, fish sauce and brown sugar, bring to the boil, then simmer for 10 minutes or until the chicken is cooked through

3. Add the spinach, coconut milk and lime juice, cook until the spinach wilts

4. Divide the noodles between the serving bowls and ladle over the soup, evenly distributing the chicken

5. Garnish with chopped coriander and lime wedges

Chefs Tip

For a seafood version replace the chicken with a mixture of salmon, prawns, and any white fish!