Servings
4
Prep time
Cook time
Recipe
Ingredients
- 400mL coconut cream
- 1L chicken stock
- 1 tsp lemongrass paste
- 1 tbsp ginger paste
- 1 tbsp fish sauce
- 1 red chilli, sliced thinly
- 500g shredded, cooked chicken breast
- 100g rice vermicelli noodles
- Salt, to taste
- Spring onion, coriander, lime, red chilli to garnish
Method
- Place all the ingredients except for the noodles into a saucepan and bring to a low boil.
- Reduce heat and simmer for 10 mins to allow the flavours to develop.
- Taste and season if required.
- Prepare the vermicelli noodles as per package instructions and divide them among 4 bowls.
- Top with the soup and add garnishes, finishing with a squeeze of fresh lime juice.
- Note: You can either poach and shred chicken breasts in advance or use a pre-cooked chicken to make it super easy.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
