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Your chosen protein poached in a golden, fragrant broth of turmeric, lemongrass, ginger and kaffir lime leaves, finished with light coconut milk and tangy tamarind. Pak choi, mushrooms, green beans and edamame cook in the same pot. It’s a soothing, one-pot bowl that’s high in protein and packed with vegetables.
1.
Put the ginger, lemongrass, lime leaves, turmeric and 400ml water in the saucepan. Bring to the boil, then simmer to infuse (10 minutes).
2.
For chicken; cover and poach gently until cooked through with no pink meat (12–15 minutes). If you have a thermometer, it should read 75c. Lift out and slice.
3.
For tofu; Simmer the tofu in the broth for 5 minutes and leave it in.
4.
Add the green beans and edamame to the broth and simmer for 3 minutes. Add the mushrooms and pak choi and simmer until just tender (2 minutes).
5.
For prawns; add in now.
6.
Stir in the coconut milk, tamarind juice and salt, and heat gently without boiling (2-3 minutes).
7.
Return the chicken to the pan (if using). Remove the lemongrass and ginger, and serve in bowls.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Reheat gently until piping hot all the way through. Freeze for up to 3 months (without the pak choi); defrost overnight in the fridge and reheat until piping hot.
Tip
Bigger appetites: Serve with brown rice (½ x 250g pouch or 50g dried rice per person) or rice noodles.
Cost-saving tips
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