Lemongrass and Turmeric Chicken with Rice Noodles

By Dixie Elliott

Lemongrass and Turmeric Chicken with Rice Noodles
Lemongrass and Turmeric Chicken with Rice Noodles recipe, brought to you by MiNDFOOD In Season Recipes.

Widely used in Indian cooking turmeric is considered a natural digestive and valued for its luminous colour.

Serves 4

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.



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