17 September 2014,15:16 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Put the chicken in a pan with enough water to cover and add the stock ingredients.
  • Bring to the boil and simmer gently for about 1 hour or until the chicken is cooked through. Remove from the heat and leave to cool in the stock.
  • When the chicken is cool enough to handle, remove it from the pan and cut all the meat from the carcass; set the meat aside.
  • Discard the skin and return the bones and carcass to the stock. Bring to the boil and boil to reduce to 1 litre. Strain the stock and set aside.
  • Heat the oil in a wok or large open frying pan. Add the shallots, garlic, red and green chillies, ginger, ground coriander, lemon grass and turmeric.
  • Stir-fry for 2 minutes or until the shallots soften. Add the strained chicken stock and the prawns and bring to the boil.
  • Meanwhile, cut the chicken meat into strips, and divide among the serving bowls, along with the beansprouts. Keep warm.
  • Add the noodles and coconut milk to the wok and simmer for 2 minutes or until the noodles are cooked. Ladle the hot noodle broth over the chicken and bean sprouts.
  • Garnish with the chopped coriander and serve, accompanied by lime wedges.


  • 1.5 kg chicken
  • 3 tablespoon sesame oil
  • 5 shallots, sliced
  • 4 garlic cloves, crushed
  • 4 fresh red chillies, very finely chopped
  • 2 fresh green chilli, seeded and chopped
  • 1 inch piece root ginger, grated
  • 4 teaspoon ground coriander
  • 2 stalk lemon grass, finely chopped
  • 4 teaspoon turmeric
  • 500 grams raw tiger or king prawns in their shells
  • 150 grams bean sprouts
  • 150 grams flat rice noodles
  • 500 ml coconut milk
  • 4 tablespoon finely chopped fresh coriander, to garnish
  • Lime wedges, to serve

For The Stock

  • 4 bay leaves
  • 2 stalk lemon grass, crushed
  • 5 kaffir lime leaves
  • 8 black peppercorns in their shells
  • 2 onions, halved

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