Maya Monteiro is mum to an 8-year-old with multiple food allergies, and one-half of Indonesian streetfood business @KakiLimaLondon. As someone who loves food, it’s really important to Maya that children with allergies get to enjoy exciting textures and flavours. This recipe of hers embodies that ethos and makes a perfect base for family members to personalise their meal with their toppings of choice.
- 600g skinless chicken thighs
- chicken stockpot / stock cube
- spring onions, roughly chopped
- 1 bay leaf
- 1 stalk lemongrass, bashed or roughly chopped
- 3 lime leaves
- slice fresh ginger
- cloves of garlic, crushed
- 1/2 tsp ground coriander
- 1/2 tsp turmeric powder
- 5 peppercorns
To serve: noodles of your choice
Optional toppings: beansprouts, fried shallots, sambal, chilli, chopped coriander and, if tolerated, half a hard boiled-egg.
- Place the chicken thighs and the stockpot or stock cube in a pot with 1 litre of water. Bring to the boil and let it bubble until the chicken is cooked through.
- Remove chicken thighs and leave the stock to simmer.
- Add the spring onions, bay leaf, lemongrass, lime leaves, ginger, garlic, coriander, turmeric and peppercorns to the stock and leave to simmer for a further 30 minutes to allow the flavours to develop. Season to taste.
- Meanwhile, shred or roughly chop the cooled chicken thighs into bite-sized pieces. Cook your noodles (if necessary) then place in a bowl. Top with chicken and pour over the hot stock, using a sieve to catch any seasoning.
- Add any additional toppings and enjoy!
**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.