Lime Chicken and Noodle Broth

Lime Chicken Noodle Broth

Ingredients to serve 2:

  • 1 Lime
  • 2 Chicken Breasts
  • 3 Spring Onions
  • 6 Closed Cup Mushrooms
  • 1 Garlic Clove
  • 2 Cavolo Nero Cabbage
  • A Handful of Rice Noodles
  • 1 tbsp of Red Curry Paste
  • 600ml of Water
  • 1 Star Anise
  • 1 Chicken Stock Pot (Like Knor)

Lets Start!

  1. Grate the lime zest into a large, shallow bowl (or a plate will do, it just might be a little messier) with half a squeeze of the juice. Add a small glug of olive oil, and a generous grind of salt and pepper to the mix, and sit the chicken breasts in there. Make sure both are nicely coated. Now preheat your oven to 200 degrees.

Chopping time!

2. Slice up your spring onions, keeping the white and dark green ends separate.

3. Chop your mushrooms into rough slices too, as well as peeling your garlic and giving that a good grating.

4. Take your cavolo nero and slice up as thinly as possible.

Tip: Cavolo nero can actually be pretty tough if your slices are too thick or wide. I was expecting it to wilt down quite soft like a cabbage, but regardless of cooking, the texture remains pretty tough. It’s a very lucious green to eat, but if you prefer a softer veggie, I would suggest a Savoy cabbage as an alternative. I’m quite sure that any cabbage at all would go nicely with this broth though. Even red!

5. Boil a kettle or large pot of water, add a frying pan to a high heat, and once that is super hot, add in your deliciously zesty chicken breasts to begin a sizzle.You only want to cook the breasts for 3 minutes each side at this point, before transferring them to a baking tray, into your oven for 20 mins. Don’t wash the pan! You’ll need this later.

6. With water now boiling in a pan, pop your rice noodles in a bowl and pour the water OVER the noodles until they are completely submerged. Sprinkle in some salt. Leave them to one side, uncovered, for 8-10 minutes then check to see if they are cooked. If the noodles aren’t cooked by then, simply leave them in the water a little longer. Once they’re done, transfer them into a bowl of cold water to sit for a while.

7. Go back to the pan you were using to cook your chicken in and add a little oil. To the pan, add the whites of your spring onion. Cook for about 2 minutes before adding your mushrooms, and a grind of salt and pepper. Cook together for another 5 minutes before adding the red curry paste and the garlic. Let this bunch cook for a remaining minute.

8. Now add the water (the 600ml), star anise, and chicken stock pot to the mushroom pan. Bring the whole thing to the boil and make sure that the stock pot is totally dissolved. At this stage, add the cavolo nero and simmer for 3-4 minutes until it has wilted somewhat, and turning soft. Squeeze in the remaining juice of the lime half left, and add further salt and pepper seasoning if you feel it necessary.

9. Once your chicken is cooked (nice a white all the way through), cut into bite size slices. Drain your noodles, and divide between bowls accordingly. Ladle over the broth and make the whole thing look delicious! 

Enjoy.

And you’re done! Another personal pick from Hello Fresh recipes which proved to be a winner for us. As I say, the cavolo nero can come out a little tough at times, and I would prefer to use a more delicate green in future. I personally served my broth as a “soup” without the noodles, and I must say, it was utterly delicious served with some seeded bread. Really great meal for the turn of the season and beyond into the cooler months.

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