Not only is this a delicious recipe, it’s also great to do in a double batch for meal prepping. If you’re not familiar with the concept of meal prepping it is simply planning and preparing your meals in advance. Meal prep is an easy way of developing healthy eating habits and making sure you always have a nutritious meal at hand. It takes the hassle out of daily planning and cooking and helps you stay on track with your health and wellness goals.
WHAT YOU NEED:
- 2 tbsp. coconut oil
- 1 onion, diced
- 2 tbsp. ginger, peeled and finely chopped
- 2 lemongrass stalks, very finely chopped
- 4 cloves garlic, chopped
- 8 cups (1.9L) chicken stock
- 1 tsp. salt
- 6 kaffir lime leaves
- 1 ½ lbs. (680g) chicken breast, cut into bite-size pieces
- 4 oz. (120g) mushrooms, sliced
- 1 tbsp. fish sauce, plus more to taste
- ½ lime, juiced, plus more to taste
- 2-3 tsp. chilli paste, to taste (optional)
- 6 oz. (170g) vermicelli rice noodles
- coriander, chopped
- spring onions, sliced
- lime wedges
- bean sprouts
WHAT YOU NEED TO DO:
Heat the oil in a large saucepan over a medium-high heat. Add the onion and sauté for 2-3 minutes, until softened. Add in the ginger, and cook for a further 2 minutes. Next add the lemongrass and garlic and continue cooking for around 3-5 minutes.
Add in the chicken stock, salt and lime leaves. Bring to a boil, then turn down the heat and simmer gently, uncovered for around 10-15 minutes. In the meantime, cook the noodles according to instructions on the packaging.
Next add in the chicken, and simmer for a further 5 minutes, before adding the mushrooms and simmering for a further 7-8 minutes.
Finally, add the fish sauce, lime juice and chilli paste. Taste for seasoning, adding more salt, lime juice, fish sauce and chilli paste if required.
Serve immediately with the rice noodles and garnish with coriander, spring onions, bean sprouts and lime wedges.
Serves: 4 | Prep: 20 mins | Cook: 40 mins
Nutrition per serving:
I hope you enjoy this recipe!