Coconut noodle soup recipe
- Cuisine: Chinese
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
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.
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.
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