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.



  1. 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.
  2. Remove chicken thighs and leave the stock to simmer.
  3. 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.
  4. 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.
  5. 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.

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