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Thai chicken noodle broth

Preparation Time


Cooking Time

60 - 70min


4 - 6


  • In a large pot, place 1 whole chicken, 1 stalk lemongrass (bruised with a spoon handle), 1 large garlic clove, 1 onion and 1 piece of ginger, all chopped with their skins on, a handful of fresh coriander with stalks, ½ tsp (2.5 ml) fish sauce, black pepper and 1 can (300 g) Nestlé IDEAL Coconut Flavour Cook-in Milk.
  • Simmer for an hour.
  • Carefully remove the chicken from the pot and allow to cool just enough to be able to handle it.
  • Remove skin and discard.
  • Debone chicken, discard bones and shred meat.
  • Strain the cooking liquid into a smaller pot to form the broth. Place on a low heat and keep warm till serving.
  • Soak 1 packet of Chinese noodles in boiling water for 3 min, drain and set aside.
  • Splash a little soy sauce in the bottom of each individual soup bowl.
  • Divide the noodles and [z1] chicken meat evenly between the bowls and cover with broth.
  • Garnish with coriander leaves, fresh chopped chilli and a dash of olive or sesame oil.
  • Serve immediately.