Recipe: Thai Tom Yum Chicken Drumsticks

4  chicken drumsticks, skin on

1 x coconut and lemongrass spice mix, from the Kabuto Chilli and Lime Leaf Ramen Kit

1 Thai chicken stock paste, from the Kabuto Chilli and Lime Leaf Ramen Kit

1/2 red chilli, finely chopped, or 1/2 tsp chilli flakes (optional)

1/2 lime (juice of)

1 tin coconut milk (400ml)

1/2 mug of brown basmati rice (approx 180g)

Pinch of salt

To serve

A dash of soy

A handful of freshly chopped coriander

A squeeze of lime

For the Chicken

In a small ovenproof dish (at least 3cm deep), pour in 1/2 the tin of coconut milk. Add the Thai chicken stock paste and the coconut and lemongrass spice mix. If you like an extra kick of chilli, add this in too. Squeeze in the lime and stir together well.

Add the drumsticks to the dish, combining with the coconut milk mix until the chicken is thoroughly coated. Cover and place in the fridge to marinade for at least 30 minutes. You can leave the chicken marinading for up to 24 hours.

When you are ready to cook, place the dish in a preheated oven at Gas Mark 3 (170C or 338F). Bake for 40 minutes, or until the chicken is golden and cooked through.

For the Rice

Whilst your chicken is baking in the oven, take 1/2 of a mug of brown rice, and place in a 10cm saucepan. Pour in the remaining 1/2 tin of coconut milk, and 1 mug of water. On high heat, bring the rice to a boil.

After 15 minutes, cover the rice and reduce the heat down to a low setting to simmer gently. Leave to cook for a further 15 minutes, or until the liquid has disappeared and the rice is soft. Stir in a pinch of salt and the chopped coriander leaves, leaving a small amount to garnish.

Divide the rice between two plates, and place the chicken on top. Drizzle over any remaining sauce from the chicken dish. Finish with splash of soy, sprinkle of the fresh coriander, and a squeeze of lime.