Ingredients

-For the broth

• 1 Skin & bone on chicken thigh
• 1 Onion
• 1 Small carrot
• 1 Chilli deseeded
• 3 Cloves of garlic
• Lemon grass
• Handful coriander leaves and stem
• Half a lime
• 1tsp Fish sauce
• 1tsp Gluten free soy sauce
• 1tsp Paprika
• 1tsp Ground coriander
• 1tsp Ground cumin
• 200ml Coconut milk
• 300ml Water
• 2tsp Honey

-For the toppings

• ½ Large chicken breast PP
• 1 Nest thick rice noodles PP
• 1 Red chilli finely sliced
• 1 Spring onion finely sliced
• Green bell pepper finely sliced
• 1tsp Honey
• 1tsp Soy sauce
• 1tsp Paprika
• 1tsp Ground coriander

Method

-For the broth

1. In a large pot, sear the skin side of the chicken thigh. Once it has developed some colour chop the onion, carrot and chilli into rough chunks and add to the pot along with the garlic cloves, lemon grass, paprika, ground coriander and ground cumin. Stir for 1 minute over the heat before adding 400ml of water.
2. Add the lime and fresh coriander then cover the pot with a lid, reduce to low heat and let simmer for 20 minutes.
3. strain through a sieve to remove all of the large chunks. Then strain through a fine sieve or cheese cloth to remove any of the smaller bits.
4. Return the broth to the pot and add the honey and coconut milk. Season to taste.

-For the toppings

1. Preheat your oven to 180°C.
2. Rub the paprika, ground coriander, honey, and soy sauce into the chicken breast. Place in your preheated oven for 25-30 minutes.
3. Whilst your chicken is cooking, finely slice your chilli, spring onion and bell pepper.
4. Rehydrate your rice noodles according to packet instructions, so as they are ready at the same time as your chicken.
5. Ladle a few spoons of your broth into a bowl and then place your noodles in the centre. Slice your chicken and lay on top. Arrange your finely sliced veg on top too.