- 1 long green chilli
- 2 cloves garlic
- zest and juice of 1 lime
- 1 cup coriander stalks
- 1tsp ground cumin
- 1 1/2 Tbsp fish sauce
- 60 g coconut cream
- 3 chicken breasts
- 700 ml water in TM bowl
- 3 shallots finely sliced
- 2 Tbsp ginger paste
- 2 cloves garlic
- 1 tsp chilli paste
- zest of lemon
- 2 litres chicken stock
- 1 Tbsp fish sauce
- 2 Kaffir lime leaf
- juice of 1/2 lemon
- 200 g flat rice stick noodles
- Bok Choy/Pak Choy
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Place green chilli, garlic, lime juice and zest, coriander, cumin , fish sauce and coconut cream in TM bowl
Chop for 10 seconds at speed 9
Tear off three sheets of baking paper. Place each fillet on baking paper and distribute evenly the runny paste. Rub into chicken then wrap paper tightly around each chicken breast—folding into a parcel so no juices can escape.
Add water to TM bowl and bring to boil. Once up to temperature place chicken in Varoma tray and steam for 17 minutes Varoma / speed 2.
8 minutes before finishing place rice stick noodles in TM bowl and cook with chicken still in Varoma.
Meanwhile sauté shallots, ginger, garlic,chill and kaffir lime for a minute in a wok or large pan.
Add stock and bring to boil—then turn off. Remove Kaffir Lime leaves
Prepare Bok Choy by cutting the stems into chunks and keeping the leaves whole
Remove noodles adding them to the hot broth along with Bok Choy, fish sauce and lemon juice. Carefully unwrap chicken taking care to keep juice. Juice can now be added to stock and bring to boil again.
Place noodle in the bottom of each plate, followed by Bok Choy, Sliced chicken breast and pour over stock. Top with coriander leaves, shallots and chilli
Steamed Chicken Breast
To serve : fresh coriander, fried shallots or spring onion, chilli
Any greens can be used instead of Bok Choy try broccoli, spinach or beans
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Indonesian Chicken Curry Recipe:
- Grain Free Dairy Free Keto Lasagna
- Raulas beef burgers
- Sassy Spaghetti Bolognese
- Chicken & Sweet Potato Nuggets (Paleo & BLW Friendly)
- Thai basil chilli chicken blade cover
- TURKEY & ZUCCHINI BURGERS WITH SUMAC
- Healthy chicken burgers
- Satay Chicken
- Mexican Lasagne - adapted from the Healthy Mummy
- Prosciutto Wrapped Chicken Roll
- Bulgolgi (Korean Beef)
- Black Bean & Wild Rice Polenta Wedges
- Crunchy Carrot Falafel
- New Zealand Winter Salad
- Lentil Patties, Horseradish Mash & Caramelised onions
- Coconut Yogurt - automated
- Chicken Massaman
- Orzo Basil Salad
- Cauliflower Cous Cous Salad
- Blueberry and Coconut Cake
- Mango Dream
- Hazelnut Plum Friand
- Creamy Cauliflower Soup