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Use lighter rice noodles in this fragrant Malaysian soup with spiced chicken, coconut broth, coriander and mint



Total time

70 minutes




  • 1 chicken (medium, jointed into pieces and skinned)
  • 1 tbsp coriander SEED
  • ginger (3 c m piece, sliced)
  • 2 lemongrass stalks (crushed)
  • 1 lime (zest and juice)
  • 2 tbsp fish sauce
  • 1 tbsp low-salt soy sauce
  • 200 ml light coconut milk
  • 3 garlic cloves (sliced)
  • 3 red chillies (deseeded and sliced)
  • handful coriander (chopped, leaves and stalks kept separate)
  • bunch spring onions (sliced)
  • 300 g rice noodle (cooked)
  • handful mint leaves (chopped)
  • 1 tbsp sesame oil (optional)


  1. Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
  2. Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
  3. Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
  4. Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.
  5. View the recipe instructions at BBC Good Food

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