Tom Kha Gai with Chicken Chunks

Tom Kha Gai with Chicken Chunks
Serves 4

2 packs Chicken Chunks
250 g soba / rice noodles
4 cm fresh ginger, grated
1 paksoi, sliced
1 green bell pepper, sliced
2 spring onions, sliced finely
250g mushrooms, quartered
2 limes, quartered
bunch coriander, chopped
1 red chili, diced finely
2 tbsp soy sauce
1 tbsp sweet soy sauce / ketjap
400 ml coconut milk
850 ml vegetable stock
oil for frying
1 tsp lemon grass / sereh powder
2 cloves garlic, crushed
salt and pepper

Fry the Chicken Chunks in oil with the sereh, garlic and a small amount of the ginger until nicely browned and crispy on the outside. Add the ketjap in the final minute and stir to combine. Season to taste with salt and pepper, remove the garlic and leave to rest. 

Prepare the noodles following the directions on the package. Stir-fry the paksoi, bell pepper, spring onion, chili, ginger and soy sauce. Combine coconut milk and stock and bring to a boil. Season to taste with a few drops of lime juice and, if needed, salt and pepper. Simmer for 2 minutes.

Divide noodles, vegetables and Chicken Chunks over 4 bowls, and add the coconut soup. Sprinkle with coriander and serve with the lime wedges on the side.