Serves : 4
Prep Time : 15 minutes
Cooking time : 35 minutes
INGREDIENTS
- 4 portions rice noodles (in basket)
- 1 chicken carcass (in basket)
- 3 kaffir lime leaves (in basket)
- 1 bunch carrot tops (in basket)
- 1 bunch coriander
- 2 garlic cloves, chopped
- 1 onion, cut into 4
- 15 ml (1 tbsp.) ginger powder (in basket)
- 90 ml (6 tbsp) Chimichurri sauce (in basket)
- 90 ml (6 tbsp) soy sauce
- 90 ml (6 tbsp) sesame oil
- 1 cup mixed nuts (in basket)
- 1 can coconut milk
- 500 ml (2 cups) grated carrots (in basket)
- Salt and pepper to taste
PREPARATION
- Soak rice noodles in a bowl of cold water for 30 minutes.
- Meanwhile, in a saucepan containing 2 l (8 cups) of water, add the chicken carcass, Kaffir lime leaves, tops and stems of the coriander bunch, garlic, onion, ginger, Chimichurri sauce, half the soy sauce and sesame oil, bring to the boil. Then simmer over medium heat for 30 minutes.
- In a bowl, using the blender foot, grind the walnuts, coconut milk, remaining soy sauce and sesame oil.
- Remove the chicken carcass, strain and collect the broth. Check seasoning.
- In the saucepan, bring the stock to the boil and plunge in the drained noodles for just 15 seconds.
- Remove and in each bowl, divide the noodles, stock, grated carrots, prepared mixture and chopped coriander leaves before serving.
