Cass's Chicken Noodles

We're big fans of our neighbour Cass.

If you haven't already stalked her super cute vegetable-growing, fermenting, breadmaking, chicken playing instagram @cass_amundsen then you should definitely check her out! Cass also has the easiest video tutorial of how to make sourdough bread which basically got everyone through lockdown around here. 

Cass's Chicken Noodle Dinner:

Fry 3 Tbsp of Church Farm Thai Red Curry Paste in 2 Tbsp coconut oil until fragrant.

Add a tin of coconut cream, 500mL of bone broth, 2 whole makrut lime leaves (kaffir lime), the top of the lemongrass stalk left from below, 1 Tbsp fish sauce and juice of 1 lime.

Simmer gently whilst you make the meatballs. 

500g 'paleo' chicken mince with livers and hearts (@brookletsprings), otherwise just add a couple of finely chopped livers. 
1 Tbsp grated fresh ginger
2 Spring onions slices 
2-3 cloves finely minced garlic
1 lemongrass stalk finely minced (white part)
3 makrut lime leaves finely sliced

Mix the above together and form approximately 12 small meatballs. Place them in the liquid and poach for 15 minutes or until cooked, turning them and ladling the liquid over every couple of minutes. 

Add fresh greens of your choice about 5 minutes before the chicken is cooked. Serve with favourite noodles, coriander and Thai basil. Cass enjoyed hers with pickled chilli and chilli sauce on the side. 



Cass's Chicken Noodles
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