Slow-cooking this Northern Thai dish makes the chicken oh-so tender. Our version has a little kick and oodles of noodles - both crispy and silky smooth!
Michelle Southan
let’s go!
1 tbs vegetable oil, plus extra, to deep fry 2 tbs Valcom2 tsp ground turmeric 375ml (½ cups) Massel Organic Liquid Chicken Stock 2 tbs fish sauce 1.2kg chicken thigh fillets, quartered 300g pkt fresh Singapore egg noodles 250ml (1 cup) coconut milk 1 bunch baby pak choy, quartered 300g pkt Qiushi Hot Pot Egg Noodles ½ red onion, thinly sliced 1 long fresh red chilli, thinly sliced Fresh coriander sprigs and lime cheeks, to serve
