Serves 4 Ingredients 4 chicken thighs 4 cups coconut water (or water) 5 cm piece of ginger peeled and thinly sliced (julienne strips) 1 shallot finely chopped 1/3 cup kecap manis (sweet soy sauce) 2 star anise 1 cinnamon quill 2 garlic cloves, finely chopped ½ tsp Chinese five spice powder 2 tbsp fish sauce […]

Serves 4

Ingredients
4 chicken thighs
4 cups coconut water (or water)
5 cm piece of ginger peeled and thinly sliced (julienne strips)
1 shallot finely chopped
1/3 cup kecap manis (sweet soy sauce)
2 star anise
1 cinnamon quill
2 garlic cloves, finely chopped
½ tsp Chinese five spice powder
2 tbsp fish sauce
Lime juice
1 carrot peeled and thinly sliced (julienne strips)
100 g bean sprouts
2 tbsp Thai basil
2 tbsp coriander
2 tbsp mint
2 spring onions finely sliced
Long red chilli, thinly sliced
200 g vermicelli noodles

Method
Heat oil in a large frying pan over medium heat. Cook chicken for 10 minutes or until browned.

Place coconut water, ginger, kecap manis, shallot, garlic, cinnamon quill, star anise, and Chinese five spice in a large heavy-based saucepan with a lid. Bring to the boil. Add chicken. Reduce heat to low. Add fish sauce, and lime juice. Cover and simmer for 1 hour.

Transfer chicken to a plate and, using forks, shred coarsely.

Prepare noodles following packet directions. Divide noodles among serving bowls. Add chicken, bean sprouts, carrot, mint, Thai basil, coriander, spring onions, chilli and slice of lemon. Ladle broth into bowls.

This recipe was also published in the March 2017 edition of Border Crossings, the magazine of LCA International Mission.