About This Recipe
2 eschalion shallots, finely chopped
1 tbsp root ginger, skinned and finely grated
2 lemongrass stalks, finely chopped
1 clove of garlic, crushed
2 chicken breasts, skinned and cut into thick slices
400g pumpkin flesh, cubed
1½ litres of good chicken stock
2 layers of vermicelli rice noodles
A handful of fresh basil leaves, chopped
- In a large saucepan, gently fry the shallots, ginger and lemongrass in a little olive oil until soft.
- Add the chicken and pumpkin and stir for a minute or two, before adding the stock. Bring to the boil, then reduce the heat and simmer gently for 15 minutes until the pumpkin is soft and the chicken cooked through.
- Meanwhile, place the dry noodles in a bowl and cover with boiling water. Allow to stand for 2-3 minutes, then drain and rinse thoroughly in cold water to stop them sticking. Divide between two large bowls.
- When the chicken and pumpkin is cooked, stir in the chopped basil, then pour over the noodles and serve immediately.