You will need:
- 750 ml chicken stock or broth
- 1 ½ chicken breasts, cubed
- ½ tsp turmeric
- 4 tbsp fish sauce
- 2 cloves of garlic, minced
- 1 small chilli, chopped
- 1 tsp brown sugar
- 160 ml coconut milk
- 2 tbsp lime juice
- 100 g bean sprouts
- 1 spring onion, sliced
- a few coriander sprigs
- 2 tbsp chopped peanuts
- 150 g rice noodles, soaked in water
- 2 tbsp sesame oil
- salt and white pepper
Step 1:
Pour the chicken stock into a large pan over a medium-high heat. Add the coconut milk, chopped garlic, turmeric, brown sugar, fish sauce, chopped chilli and sesame oil. Season with a little salt and white pepper. Mix well and bring it to a simmer.
Step 2:
Once the soup begins to simmer, add the chicken pieces. Stir and bring back to a simmer. Cook for 5 minutes.
Step 3:
After roughly 5 minutes add the noodles (drained), stir and cook for a couple of minutes.
Finally add the spring onions and stir again.
Step 4:
Just before serving pour in the lime juice. Ladle some of the noodles into a soup bowl and cover with the soup. To garnish, sprinkle some fresh bean sprouts, chopped coriander and chopped peanuts over the top of the soup.
No comments:
Post a Comment