Lemon noodles with coriander chicken

Name: Lemon noodles with coriander chicken
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 1 mesp. turmeric; 2 Lemon leaves (Asia Shop); 2 untreated lemons; 2 (approx. 600 g) double chicken fillets; 1-1 1/2 TSP. Coriander seeds; 1 Garlic clove; 1 piece(s) (approx. 5 g) fresh ginger; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 300 ml clear chicken stock (instant); 200 ml Coconut milk, creamy; 100 g Whipped cream; 350 g fine ribbon noodles; 1-2 pots fresh coriander green; 3-4 Tbsp sauce thickener; 4 Lemon slices to garnish

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
1 mesp. turmeric
2 Lemon leaves (Asia Shop)
2 untreated lemons
2 (approx. 600 g) double chicken fillets
1-1 1/2 TSP. Coriander seeds
1 Garlic clove
1 piece(s) (approx. 5 g) fresh ginger
2 TABLESPOONS Oil
7-10 Tbsp Pepper
300 ml clear chicken stock (instant)
200 ml Coconut milk, creamy
100 g Whipped cream
350 g fine ribbon noodles
1-2 pots fresh coriander green
3-4 Tbsp sauce thickener
4 Lemon slices to garnish

Directions

1
Bring a large pot of plenty of salted water, turmeric and lemon leaves to the boil. Wash the lemons thoroughly and rub them dry. Peel the zest from 1 lemon as a thin spiral. Peel the zest of the 2nd lemon in fine strips with a julienne nib. Squeeze 1 lemon. Divide chicken fillets into 4 individual fillets, wash and pat dry.
2
Crush the coriander seeds in a mortar and sprinkle the fillets with them. Peel garlic and ginger and chop finely. Heat the oil in a pan and fry the chicken fillets for 4-5 minutes, turning them over. Add ginger and garlic and fry briefly. Season with salt and pepper. Add chicken stock, coconut milk and cream, bring to the boil, cover and simmer for about 5 minutes. Put lemon spiral and 2 tablespoons of lemon juice in boiling water, add noodles and cook according to package instructions. Wash the coriander greens, dab dry and chop. Remove the chicken fillets from the sauce. Stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt, pepper and 1-2 tablespoons of lemon juice. Pour the pasta onto a sieve, drain well and mix with the sauce.
3
Wash the coriander greens, dab dry and chop. Remove the chicken fillets from the sauce. Stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt, pepper and 1-2 tablespoons of lemon juice. Pour the pasta onto a sieve, drain well and mix with the sauce. Cut the chicken fillets lengthwise into slices and arrange on plates with the noodles. Sprinkle with coriander green and lemon julienne. Garnish with lemon slices