Monday

CHICKEN & LEMONGRASS SOUP WITH NOODLES

SERVES 4 PREP 15 MINS COOK 45 MINS PER SERVE 3362kj

✦ 2 tbsp olive oil ✦ 1kg chicken drumsticks ✦ 1 red onion, thinly sliced ✦ 1 stem lemongrass, bruised ✦ 2 kaffir lime leaves, bruised ✦ 1 tbsp Thai red curry paste ✦ 1 litre chicken stock ✦ 2 x 400ml cans coconut milk ✦ 270g ramen noodles, cooked following packet instructions ✦ ¼ cup fish sauce ✦ 2 tsp white sugar ✦ sliced red chilli, coriander sprigs, lime cheeks, to serve

1 Preheat oven to 200°C. Line an oven tray with baking paper.

2 In a large frying pan, heat half the oil on medium. Cook drumsticks, in 2 batches, turning, 4-5 mins each batch until browned. Transfer to tray. Bake 30-35 mins until cooked through. Remove skin. Shred meat from bones.

3 Meanwhile, in a large saucepan, heat remaining oil on medium. Cook onion, lemongrass and lime leaves 2-3 mins until soft. Add curry paste. Cook, stirring, 1 min.

4 Stir in stock and coconut milk. Bring to boil on high, then simmer, covered, 30 mins until fragrant. Mix noodles, fish sauce, sugar and chicken through. Season.

5 Top with chilli and coriander. Serve with lime.