This Soup is Spicy Tangy and deliciously Tasty
Ingredients
- 50g vermicelli noodles
- 250 ml chicken or vegetable stock
- 2 teaspoons fish sauce
- 1 tablespoon finely chopped lemongrass
- 1 teaspoon freshly grated ginger
- 1 teaspoon lime juice
- 1 small fresh kaffir lime leave, thinly sliced
- 1 small red chilli, deseeded and finely chopped
- 100 ml coconut cream
- 1 chicken thigh, thinly sliced
- 1 tablespoon chopped coriander
Method
- Soak the vermicelli noodles in boiling water until soft. (approx. 3 minutes) drain
- Place the stock, fish sauce, lemongrass, ginger, chilli, lemon juice and chopped kaffir lime leaf in a medium saucepan and bring to boil, reduce heat to medium-high, add chicken and cook for 15 minutes.
- Place the noodles into the serving bowl, pour the chicken soup over the noodle and garnish with chopped coriander
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