The broth is made from home-made chicken stock scented with cinnamon, star anise and cardamon and flavoured with fish sauce and spring onion.
We slice free-range chicken and then vacuum seal it raw so that it is ready for you to poach in the soup.
Serve over the top of cooked rice noodles, if using, and your choice of bean sprouts, herbs (chives, mint coriander), chillies, lime juice and fried shallots. Add extra fish sauce to taste - we didn't want to overwhelm it with salt.
Free-range chicken, onions, ginger, cinnamon sticks, star anise, cardamon, sugar, fried shallots, fish sauce, spring onion, salt, chicken stock (free-range chicken bones, carrots, celery, onion, garlic, water, peppercorns, bay leaves, parsley).
|PER 100G (RAW)||PER 330ML SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
PLEASE NOTE: this product contains raw chicken and must be fully cooked prior to consumption.
TO COOK: defrost, then reheat the chicken soup in a saucepan until steaming. Cook rice noodles (not supplied) according to packet instructions. When the soup is hot, stir the chicken slices into the soup until cooked through and tender. Serve, poured over the rice noodles, with a combination of sprouts and herbs (mint, coriander, Thai basil), crisp fried shallots, chopped chilli, lime quarters and extra fish sauce.
DEFROST INSTRUCTIONS: Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, keep refrigerated and consume within 48 hours.