CHICKEN, LEMONGRASS AND NOODLE SOUP

The cut of chicken used here is not only easy on your grocery bill, it’s also a tastier choice! Why? Exxy breasts would dry out but drumsticks stay nice and juicy during roasting, so you can shred the meat from the bones for this tasty twist on the traditional homemade cold cure.

Preparation time 15 mins Cooking time 45 mins Serves 4

2 Tbsp olive oil 1kg chicken drumsticks 1 red onion, thinly sliced 1 stem lemongrass, bruised 2 kaffir lime leaves, bruised, plus extra shredded, to serve 1 Tbsp Thai red curry paste 1L chicken stock 2 x 400ml cans coconut milk 270g ramen noodles, cooked Ž/– cup fish sauce 2 tsp white sugar Sliced red chilli, coriander sprigs and lime wedges, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper.

STEP 2 In a frying pan, heat half of the oil on medium. Cook drumsticks, in 2 batches, for 4-5 minutes, turning until browned. Transfer to prepared tray. Bake for 30-35 minutes, until cooked through. Shred meat from bones.

STEP 3 Meanwhile, in a saucepan, heat remaining oil on medium. Cook red onion, lemongrass and lime leaves for 2-3 minutes, until so‹ened. Add curry paste and cook for 1 minute, stirring.

STEP 4 Stir in stock and coconut milk and bring to the boil. Reduce heat to low and simmer, covered, for 30 minutes, until slightly thickened.

STEP 5 Mix through noodles, fish sauce, sugar and chicken meat. Discard lemongrass and lime leaves.

STEP 6 Top with chilli, coriander and shredded lime leaves. Serve with lime.

CHICKEN SOUP IS SAID TO BE GOOD FOR THE SOUL AND IF IT’S THAI STYLE IT ALSO HAS ENOUGH ZING TO MAKE YOUR TASTEBUDS SING!