Asian Greens with Lime Scented Broth

 

Broth:

2 litres good-quality chicken stock

3 cloves of crushed garlic
1 tsp of whole black peppercorns
3 cm of fresh ginger, sliced

3 kaffir lime leaves

Ingredients:

500g fresh rice noodles

250g shredded cooked chicken breast

250g gai choy, leaves and stems roughly chopped

250g kang kong, leaves and stems roughly chopped

3 tablespoons fish sauce

cup fresh WA lime juice

To serve:

1 tablespoon fresh chilli, finely chopped

cup fresh mint, leaves picked

WA Lime wedges

1 cup bean sprouts

Simmer the broth ingredients together for 15 minutes, strain the broth and throw away the seasonings. Return stock to the stovetop on a moderate heat and add fresh rice noodles, shredded cooked chicken breast and chopped gai choy. Simmer for 5 minutes until chicken is heated through and the rice noodles are soft. Add fresh lime juice and fish sauce to broth, to taste. Divide noodles, chicken, gai choy and fresh kang kong evenly into 4 bowls and top with broth. Serve with bean sprouts, chilli, mint leaves and extra lime wedges for people to help themselves.