Serves 4  Ingredients 1.4 kg whole chicken (or chicken drumsticks) 2 litres chicken stock 1 tbsp oil (peanut or olive) 4 garlic cloves, chopped 5 cm fresh ginger, peeled and grated 3 kaffir lime leaves 2 stems lemongrass, bruised and quartered 1 tsp ground turmeric 1 ½ tsp ground coriander 1 ½ tsp ground cumin […]

Serves 4 

Ingredients
1.4 kg whole chicken (or chicken drumsticks)
2 litres chicken stock
1 tbsp oil (peanut or olive)
4 garlic cloves, chopped
5 cm fresh ginger, peeled and grated
3 kaffir lime leaves
2 stems lemongrass, bruised and quartered
1 tsp ground turmeric
1 ½ tsp ground coriander
1 ½ tsp ground cumin
1 long chilli, chopped (optional)
1 ½ tsp sea salt
1 tsp black peppercorns
100 g vermicelli noodles
2 spring onions finely chopped (to serve)
1 cup bean sprouts (to serve)
¼ cup fresh coriander leaves (to serve)
4 hardboiled eggs (to serve)
Sambal oelek (ground chilli paste) (to serve)

Method

Add oil to hot saucepan

Add ginger, garlic, turmeric, coriander, cumin, chilli and stir over heat

Add chicken and stir to coat

Add chicken stock, kaffir lime leaves and lemongrass, peppercorns and salt

Simmer uncovered for 1 ¼ hours or until meat is falling off the bone

Transfer chicken to plate. Set aside for 5 minutes to cool slightly

Remove meat from bone and chop coarsely

Drain stock

Boil egg, peel and quarter

Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 20 minutes

Divide noodles among bowls

Add chopped chicken to bowls

Add stock to bowls

Garnish with boil egg pieces and fresh coriander

Serve with Sambal oelek (if desired)

This recipe was also published in the August 2018 edition of Border Crossings, the magazine of LCA International Mission.