Thai
Thai - Noodles
Lemongrass Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 200g thin rice noodles (sen lek)
- • 250g chicken thighs, sliced
- • 2 stalks lemongrass, bruised and cut into 3-inch lengths
- • 4 cups chicken stock
- • 3 kaffir lime leaves, torn
- • 2 tbsp fish sauce
- • 2 tbsp lime juice
- • 2 bird's eye chilies, smashed
- • 1 cup straw mushrooms, halved
Preparation Steps
1
Phase 1
Soak the rice noodles in warm water for 20 minutes and drain.
2
Phase 2
Bring the chicken stock to a simmer with the lemongrass, kaffir lime leaves, and chilies; cook for 10 minutes to infuse.
3
Phase 3
Add the chicken and mushrooms and simmer for 8 minutes until the chicken is cooked through.
4
Phase 4
Season with fish sauce and lime juice, adjusting to a hot, sour, and salty balance.
5
Phase 5
Divide the noodles into bowls, ladle the fragrant broth over them, and serve piping hot.