Episode 5 of “One Chicken, Eight Fine Dining Moments” — Thai Coconut Chicken Noodle Bowl.
The chicken carcass is simmered for 45 minutes into a crystal clear golden broth, then finished with coconut milk, ginger, lemon zest and spring onion. Pulled carcass meat, rice noodles, a jammy soft boiled egg at 6 minutes 30 seconds, crispy shallots, mint, coriander and lime.
Five episodes from one whole chicken. Zero waste. Full recipe in comments. Subscribe for the series finale — Episode 6.
#Shorts #ChickenNoodleBowl #FineDiningAtHome #ZeroWaste #CoconutBroth
1 Comment
🍜 THAI COCONUT CHICKEN NOODLE BOWL
Episode 5 — One Chicken, Eight Fine Dining Moments
Serves 1 · Made from the carcass
🦴 CARCASS BROTH
1 chicken carcass
1500ml cold water
20g fresh ginger, sliced
2 garlic cloves, smashed
2 spring onions, halved
3 lemon zest strips
1 bay leaf
4 black peppercorns
1 lemon grass
2g flaky sea salt
5ml soy sauce (optional)
🥥 COCONUT BROTH FINISH
100ml light coconut milk
15ml low-sodium soy sauce
8ml rice vinegar
8ml honey
3g chilli flakes
2g flaky sea salt
🍜 THE BOWL
60g thin rice noodles
1 egg
30g shallots, thinly sliced
3ml sesame oil
4g sesame seeds
3g fresh mint
3g fresh coriander
½ lime (optional)
📋 METHOD
1. Make the broth
Add carcass to 1500ml cold water. Bring to boil. Skim all grey foam immediately. Reduce to lowest simmer. Add all aromatics. Simmer 45 min uncovered. Strain through fine sieve — do not press.
2. Pull the meat
Pick all remaining meat from warm carcass. Set aside for the bowl.
3. Build coconut broth
Return strained stock to medium heat. Add coconut milk, soy sauce, rice vinegar, honey and chilli flakes. Simmer 5 min. Season with salt. Keep warm.
4. Soft boil the egg
Boil 6 min 30 sec exactly. Ice water 2 min. Peel carefully.
5. Cook noodles
Boil 3–4 min. Drain. Rinse cold. Toss with 3ml sesame oil.
6. Plate
Twist noodles into bowl using tongs. Add pulled meat alongside. Ladle hot broth around — not over. Slice egg in half, yolk up. Add crispy fried onions , mint, coriander, sesame seeds. lime.