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Key Ingredient
Coconut noodle soup recipe
- Cuisine: Chinese
Ingredients
500g packet rice vermicelli, cooked according to instructions
200g chicken meat, sliced
2 tbsp vegetable oil
2 cloves garlic, crushed
1 tbsp red curry paste
400g bamboo shoots, tinned
1 stalk lemongrass, tied into a knot
4 kaffir lime leaves
4 slices fresh galangal
400 ml coconut milk
800 ml water
1 tbsp fish sauce
Salt to taste
1 cup sliced banana bell
1 stalk lemongrass, chopped into four pieces
2 sprigs coriander to garnish
2 tbsp mint, chopped
1 tbsp spring onion, chopped
Preparation
In a pot, brown the garlic in the oil. Add chicken and stir until cooked. Add red curry paste, bamboo, lemongrass, lime leaves and galangal, stirring for 1-2 minutes.
Add coconut milk and bring to boil. Add the water, bring to boil and leave boiling for 5 – 10 minutes
Add fish sauce and salt to taste.
Meanwhile, stir fry the sliced banana bell with the lemongrass stalk until slightly soft.
To serve:
Place noodles and a small handful of sliced banana bell in each serving bowl. Pour soup over the top and garnish with coriander, mint and spring onion to serve.
If you enjoyed this Coconut noodle soup recipe then browse more Chinese recipes, soup recipes, noodle and dumpling recipes and our most popular hainanese chicken rice recipe.
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