Thai-style Chicken, Shiitake and Tenderstem Broccoli with Noodles and Coconut Broth

Name: Thai-style Chicken, Shiitake and Tenderstem Broccoli with Noodles and Coconut Broth
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 5 tbsp groundnut oil; 6 pc shallot (peeled and sliced); 4 pc garlic (sliced); 100 g shiitake mushroom (sliced); 600 g butternut squash (deseeded, peeled and cut into cubes); 1 tsp ground turmeric; 2 tbsp thai red curry paste; 400 ml coconut milk; 250 ml chicken stock; 350 g chicken breast fillet (cut into chunks); 200 g tenderstem broccoli (halved horizontally); 1 tsp soft light brown sugar; 1 small pc lime (juiced, half); 2 tsp fish sauce (or to taste); 400 g egg noodle; 2 pc spring onion (chopped on the diagonal); 1 pc red chilli (halved, deseeded and cut into shreds); 2 tbsp fresh coriander; 1 pc lime (cut into wedges)

A fragrant Thai-inspired noodle bowl with coconut broth, tender chicken, shiitake mushrooms and crisp broccoli.

45
min: 4
servings: ~810
kcal per serving
Difficulty:: Medium

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01Method

1
Heat the oil in a large saucepan over medium heat and sauté the shallots, garlic, mushrooms and butternut squash until golden, about 3 minutes.
2
Stir in the turmeric and curry paste and cook for around 1 minute until the spices release their aroma.
3
Pour in the coconut milk and stock and bring to a gentle simmer. Cook for 10 minutes until the squash begins to soften, then add the chicken and tenderstem broccoli and continue cooking for a further 5 minutes until the squash is completely tender and the chicken is cooked through. Add extra stock or water if a thinner broth is desired.
4
Balance the flavours with the sugar, lime juice and fish sauce, tasting as you go — adjust with more lime or a touch more sugar to achieve a balance of hot, sour, salty and sweet.
5
Prepare the noodles following the packet instructions. Divide them among four bowls, ladle the chicken and broth over the top, then finish with the spring onion, chilli and coriander. Serve with lime wedges on the side.