Chicken Recipe – Eats Now

Name: Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coriander seeds; 1 teaspoon black peppercorns; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 4 cloves; 1/4 teaspoon ground turmeric; 5 to 8 dried arbol chiles, stemmed; 2 lemongrass stalks; 3 tablespoons vegetable oil; 1 pound boned, skinned chicken thighs, cubed; 1 teaspoon shrimp paste*; 3 large shallots, thinly sliced; 1 can (13.5 oz.) coconut milk; 1 qt. reduced-sodium chicken broth; 2 teaspoons sugar; 3 teaspoons kosher salt; 1 cinnamon stick; 6 ounces mung bean sprouts, rinsed; 8 ounces wide rice noodles; 1/3 cup fresh mint leaves, torn; 1/3 cup fresh cilantro leaves, torn; Lime wedges; Sambal oelek chili paste*

Servings: persons

2 tablespoons coriander seeds
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4 cloves
1/4 teaspoon ground turmeric
5 to 8 dried arbol chiles, stemmed
2 lemongrass stalks
3 tablespoons vegetable oil
1 pound boned, skinned chicken thighs, cubed
1 teaspoon shrimp paste*
3 large shallots, thinly sliced
1 can (13.5 oz.) coconut milk
1 qt. reduced-sodium chicken broth
2 teaspoons sugar
3 teaspoons kosher salt
1 cinnamon stick
6 ounces mung bean sprouts, rinsed
8 ounces wide rice noodles
1/3 cup fresh mint leaves, torn
1/3 cup fresh cilantro leaves, torn
Lime wedges
Sambal oelek chili paste*

1
Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles coarsely in a spice grinder. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.
2
Heat oil in a large pot over medium heat. Add chicken, shrimp paste, shallots, and reserved spices and cook, stirring constantly, until fragrant, 2 minutes.
3
Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
4
Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
5
Divide sprouts and noodles among 6 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with limes and sambal.
6
*Find in the Asian aisle of a well-stocked grocery store or at an Asian market.
7
Note: Nutritional analysis is per 1 1/2-cup serving.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons coriander seeds, 1 teaspoon black peppercorns, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, and more.

Yes, Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken

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