Shrimp Scampi SpaghettiFebruary 27, 2017
One-Pan Chicken and Broccoli RiceMarch 7, 2017
Servings: 2 persons
Difficulty level: Beginner
100 g rice noodles
200 g clams
100 g bean sprouts
5 cups chicken stock
2 shallots, sliced
1 chilli, sliced
2 stalks lemongrass
3 lime leaves
2 tbsp coriander, chopped
4-5 slices ginger
Juice of ½ a lime
2 tbsp fish sauce
2 tsp sugar
Slice shallots. Slice chilli (deseed if can’t take the heat). Remove the bottom part of lemongrass. Bash the head with the back of a knife. Chop into 2 pieces each. Remove joins from the lime leaves. Chop coriander. Peel ginger with spoon. Slice roughly.
Add shallot, chilli, lemongrass, lime leaves, coriander and ginger into chicken stock. Bring to a boil and simmer on medium heat for 20 minutes.
- Cook noodles and bean sprouts
Soak rice noodles in boiling water for 10 minutes. Drain thoroughly and set aside. Soak bean sprout in boiling water for 1 minute. Drain thoroughly and set aside.
- Cook clams
Add clams into the broth. Add fish sauce and sugar. Cook clams for 3 to 5 minutes or until they are all opened.
Remove ginger, lime leaves and lemongrass from the broth. Add lime juice into the broth.
- Plate & serve
Place noodles in a bowl. Top with bean sprouts and clams. Ladle soup around the noodles. Garnish with fresh coriander. Enjoy!