Thai Chicken & Coconut Soup

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.