Love Your Lunchbox
There’s something about Thai food – the nostril-clearing, punchy flavours combined with rich, coconutty broths and curries – that makes it irresistible. I find thigh meat far preferable, in this soup, to breast, but if you want to speed things up a bit, then just poach sliced chicken breast for 5 minutes. You could also use leftover roast chicken.
Prep time: 15 minutes
Cooking time: 1 hour
© 2020 James Ramsden / Pavilion · Reproduced with permission. · Recipes are from Love your Lunchbox by James Ramsden, published by Pavilion. Recipe photography by Martin Poole
You Will Need
Heat a little oil in a saucepan over a medium heat and cook the shallot, garlic, chilli, lemongrass, ginger and coriander stalks for 1 minute, stirring. Add the stock, coconut cream, fish sauce and lime zest, and bring to a gentle boil. Now add the chicken and simmer quietly for 30 minutes.
Remove the chicken. Continue to simmer the stock until reduced to about 200ml/7fl oz/generous ¾ cup. Divide between two jars, cool and store in the fridge for up to 2 days.
Shred the cooled chicken. Cook the noodles according to packet instructions, then run under cold water until cool. Divide between two heatproof vessels, along with the mangetout and shredded chicken. Cover and chill for up to 2 days.
IN EACH LUNCHBOX
A portion of noodles, mangetout and chicken (in a heatproof vessel); a ShotPot; fresh coriander and a lime wedge.
Tip the ShotPot over the noodles, then pour over 300ml/10fl oz/1¼ cups boiling water. Stir and leave to stand for 1 minute. Garnish with coriander and a squeeze of lime.