This Chinese noodle soup is simply delicious! Enriched with coconut milk and aromatic herbs there is so much flavour in every mouthful. A fast, easy recipe that makes a perfect weeknight meal.
- 500 g packet rice vermicelli
- 2 garlic cloves, crushed
- 2 tbsp vegetable oil
- 200 g chicken meat, sliced
- 1 tbsp red curry paste
- 400 g tin bamboo shoots
- 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, extra, chopped into four pieces
- 2 sprigs coriander
- 2 tbsp mint, chopped
- 1 tbsp spring onion, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook the noodles according to packet instructions.
Heat the oil in a pot over high heat, add the garlic and stir. Add chicken and stir until it has changed colour. Add red curry paste, bamboo, lemongrass, lime leaves and galangal and cook, 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.