Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Oil
  • 1 tbsp Sesame Oil
  • 1 Onion (diced, medium)
  • 2 ribs Celery (diced)
  • 4 cloves Garlic (minced)
  • 1 tbsp Lemongrass or 1 lemongrass stalk, minced (I used a pre-made paste from a tube)
  • 1 tbsp Chilli powder
  • 1/8-1/4 tsp Dried Chilli flakes (to taste)
  • 1.5 litre/6 cups Low-sodium Chicken Broth (pre-made or your own)
  • 250ml/1 cup Canned Crushed Tomatoes
  • 2 Chicken Breast (diced into bite size pieces)
  • 3 tbsp Fish Sauce (Nam Pla or Nuoc Mam)
  • 20g/1 cup Cilantro/Coriander leaves
  • 125g/4oz Chow Mein Noodles or any other Asian noodles or even spaghettini
  • 150g/2/3 cup Spinach
  • 1 lime, juice only
  • 1 tbsp sesame seeds (optional)
  • 2 green onions (sliced, optional)
  • 1/2 carrot (cut into thin strips, optional)

Instruction

  • In a large pot heat the vegetable oil and half the sesame oil, then add diced onions, celery, minced garlic, lemongrass paste, chilli powder and red chilli flakes and cook until soft over medium heat for 5 minutes. If you are using fresh lemongrass, remove the tough outer leaves from the stalk, lay it flat on a cutting board and bruise it with the flat side of a knife, then mince it finely.
  • Add the broth, tomatoes, chicken, fish sauce, cilantro leaves and bring to a boil, simmer for 10 minutes.
  • Add the noodles to the pot and cook according to package directions, mine took 5 minutes.
  • Once the noodles are done, stir in spinach leaves and lime juice and take off the heat. Flavour with the remaining sesame oil. Serve topped with sliced green onions, julienned carrots and sesame seeds.