Widely used in Indian cooking turmeric is considered a natural digestive and valued for its luminous colour.
3 stalks lemongrass, chopped (about 2 tbsp)
1 tsp chopped coriander root
1 tbsp chopped ginger
1 tsp ground turmeric
2 cloves garlic, chopped
500g organic chicken breast fillet,
cut into large pieces
1 tbsp organic sunflower oil
500ml homemade or low-salt chicken stock
200g green beans
300g dried thin rice noodles
2 spring onions, cut into 5cm pieces
1 cup dill sprigs
1 cup coriander sprigs
1 lime, cut into wedges, to serve
1 To season chicken, put lemongrass, coriander, ginger, turmeric and garlic in a mortar. Pound with a pestle into a paste. (Alternatively, process herbs in a spice grinder.)
2 Transfer herb mixture to a bowl. Add chicken and mix well to coat. Cover and marinate if time permits (overnight or 4 hours is recommended).
3 Heat oil in a large non-stick frying pan. Add chicken and cook over medium heat until browned. Add stock and beans. Cover and cook for 10 minutes or until chicken is tender.
4 Meanwhile, soak noodles in a large bowl of boiling water until soft. Drain. Divide noodles among 4 bowls.
5 To serve, remove saucepan containing chicken mixture from heat. Spoon chicken mixture over noodles. Add spring onion, dill and coriander. Serve with lime wedges.