For the broth, 1.5 litres of organic chicken stock (make sure it is gluten free), 1 stick of lemon-grass 1 thumb sized piece of ginger (leave the skin on, it helps to eat it if you have arthritis or want some more antioxidants), 1 large clove of garlic, 1 long red chilli (sliced, seeds and all), 1 lime (juiced) and 1 tbsp of fish sauce
For the contents, 4-5 skinless chicken thighs, 1 packet rice noodles (it is up to you whether you want thick or thin noodles, also make sure that they are gluten free), 1 bok choy (cut into chunks), 2 spring onions (sliced thinly), 1 long red chilli (sliced thinly), 1 bunch of coriander (roughly chopped) and any other veggies that you may want
So lets begin! To make the broth, place the stock, lemon-grass, ginger, garlic and chilli in a medium to large pot and bring to the boil over a medium heat. Once boiling, add the chicken thighs and cook for 5 - 10 minutes. You will know when they are cooked because you will be able to shred them with a fork. Take the chicken out (once cooked) and shred into small pieces (not to small as they may disappear in the soup when you want them to be visible.
Once the chicken is out of the broth, it is just a matter of cooking everything together and then serving. So next add the rice noodles and allow them to cook. When they are, return the chicken and add the lime juice and fish sauce and stir in. Next, add the bok choy, spring onions and half of the coriander and chilli.
This is not only gluten free but really healthy and tasty, so its a win all round! I hope you try this out and until the next gluten free recipe, keep on cooking!
Kat Xx
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