Kids activities are back on which means we spend a few weeknights dropping off and picking up rather than cooking. So we’re on the hunt for more dishes like this, minutes to make but healthy and delicious; flavoursome and light at the same time.
Wine Suggestion: This dish partners really well with a fruity, youthful and dry Riesling.
Chicken meatball tom kha gai – serves 2
- 4 chicken sausages (we bought ours in M&S)
- 1 tbsp finely grated ginger
- 1 tbsp chopped coriander, plus some whole leaves to serve
- 1 red chilli, finely chopped
- 50g flat rice noodles
- 400ml tin coconut milk (you could use half-fat if you like)
- 300ml chicken stock
- 1 lemongrass stalk, discard the woody outer leaves and finely chop the inside
- 50g mangetout, finely sliced
- 1 lime, juiced
- 1 tsp brown sugar
- 1 tbsp fish sauce
Remove the skin from the chicken sausages and put the insides into a bowl. Add 1 tsp of the ginger, the chopped coriander and half the chilli. Mix well and form into 10 small meatballs – wet hands help with this.
Cook the noodles according the packet, then drain and rinse with cold water.
Bring the coconut milk and stock to a simmer in a large saucepan, then add the rest of the ginger and chilli with the lemongrass and simmer for 3 minutes.
Add the chicken meatballs and simmer for 3 minutes, then add the mangetout and cook for another 2 minutes.
Gently stir in the lime, sugar and fish sauce, divide the noodles between 2 warm bowls, then ladle over the hot soup and meatballs, finish with the coriander leaves.
(Original recipe by Janine Ratcliffe in Olive Magazine, May 2018.)
Jono & Jules do food & wine 