Ingredients
- 400 ml coconut cream
- 1 litre chicken stock
- 1 stalk lemongrass, white part only quartered lengthways
- 2 green onions, thinly sliced diagonally
- 1 tablespoons fish sauce
- 2 red chillies, small and thinly sliced diagonally
- 500 grams chicken breast fillets, thinly sliced
- 110 grams dried rice vermicelli noodles (2 x 55 gram packets)
- 1 green onion, sliced, to serve
- 1/3 cup coriander sprigs, fresh to serve
- 1 lime, cut into wedges, to serve
How to Make
-
Step 1: Combine coconut cream and stock in a large saucepan over medium-high heat and add lemongrass, onion, fish sauce and 1/2 the chilli, bring to a simmer over medium-high heat then reduce heat to low and add chicken and simmer gently for 5 minutes or until chicken is cooked through, remove and discard lemongrass.
-
Step 2: Meanwhile, prepare noodles following packet directions and drain.
-
Step 3: Divide noodles among serving bowls and ladle over soup and serve with extra sliced green onion, coriander, remaining chilli and lime wedges.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.