WHAT TO EAT TONIGHT

Chicken, lime and coriander broth

Fans of pho, this is your easy DIY recipe – simply add rice or egg noodles if you’re really hungry

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Brought to you in partnership with

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Fans of pho, this is your easy DIY recipe – simply add rice or egg noodles if you’re really hungry

Posted

Brought to you in partnership with

  • Serves 4
  • Preparation time 5 minutes
  • Cooking time 20 minutes
  • Big glug of vegetable oil
  • 6 spring onions, green and white parts, sliced on the diagonal
  • Knob of fresh ginger, peel and grated
  • 1 red chilli, finely sliced
  • 4 garlic cloves
  • Finely grated zest and juice of 2 limes, plus lime wedges to serve
  • 1.4l chicken stock (we used 2 x Oxo Chicken Stock Cubes)
  • 2 boneless, skinless chicken breasts
  • Large handful of fresh coriander, roughly chopped 
  • Sea salt 
  1. Heat the oil in a large saucepan and add the spring onions, ginger, chilli, garlic and lime zest. Fry for one minute, then add the stock and bring to the boil.
  2. Add the chicken breasts and reduce the heat to a very low simmer. Cook, partially covered, for 15 minutes, until the chicken is cooked through. Remove the chicken from the broth using a slotted spoon and, when cool enough to handle, shred it. 
  3. Return the shredded chicken to the broth, along with the lime juice and chopped coriander. Add a pinch of salt to taste, and serve hot, with the lime wedges to squeeze over. 

Recipe extracted from The OXO Cookbook

Recipe extracted from The OXO Cookbook

The OXO Cookbook by OXO

Published by Quadrille, photography by Ria Osborne

£ 7.00

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Tagged in:
Chicken and Turkey
Soup
Noodles
Rice

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