Lemongrass Chicken Tom Yum

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 25, 2017.

With cherry tomatoes, sprouts and coriander.

Ingredients

200g edamame and mung bean fettuccine
1/3 bunch silverbeet, leaves removed from white stalk and thinly sliced (discard stalks)

a medium pot of salted water to the boil.
Heat oil in a large pot (with a lid) on medium heat. Cook tom yum paste for about 30 seconds, until fragrant. Add spring onions (white part only) and stir-fry a further 1-2 minutes, until softened.
Add cherry tomatoes, mushrooms, water, stock, soy sauce, salt and honey, stir and bring to a gentle simmer.
Pat chicken dry with paper towels and place in pot with tom yum broth and vegetables. Cover with a lid and bring to a gentle boil. As soon as it boils, turn off heat and leave, still covered, for 15 minutes. The residual heat will cook chicken through.
While chicken is cooking, cook edamame fettuccine in pot of boiling water for 5-6 minutes, until just tender. Add silverbeet leaves for last 1 minute of cook time. Drain, run under cold tap to prevent over cooking and leave to drain well. Finely chop coriander and set aside.
Remove chicken from tom yum and set aside. Stir lemon juice through tom yum broth. Roughly shred chicken using two forks (or dice using a knife) then return to pot. Season to taste with salt and pepper (if needed).
divide edamame fettuccine and silverbeet between large bowls. Spoon over lemongrass chicken tom yum and broth. Top with mung bean sprouts, spring onion (green part) and garnish with coriander.