Ingredients
Directions
- 1
Finely slice the banana shallots, dice the garlic, ginger, and chilli and smash the lemongrass. Add to a pan with a little oil and sauté for around five minutes until soft.
- 2
Add the curry paste and cook for one minute
- 3
Peel and dice the carrots. Add the carrots, chicken breast, two stock cubes and water to the pan. Add a lid and simmer for 45 minutes.
- 4
Remove the chicken breast and shred. Return the shredded chicken along with the chopped pork choy, crushed noodles and bamboo shoots. Add the soy sauce, fish sauce, honey and a squeeze of lime. Simmer for five minutes with the lid off to allow noodles to cook.
- 5
Serve with a drizzle of Chili oil, fresh coriander and sesame seeds
