5 cups chicken stock
400 ml can coconut milk
1.5 cm fresh ginger sliced
1 small red chilli sliced, deseeded (extra for garnish)
125 ml rice vermicelli noodles
400 g chicken breast fillet, sliced thinly
1 bunch pak choy, steams separated, rinsed, slice into strips
2 limes, halved, to serve
Fish sauce (optional) to serve
In a large saucepan combine stock, coconut milk, ginger and chilli.
Partially cover and bring to a simmer over medium – low heat. Simmer for 5 minutes.
Remove ginger and chilli with slotted spoon.
Place noodles in a bowl and cover with boiling water. Stand for 5 minutes then drain.
Add chicken to soup and bring back to a simmer. Simmer, uncovered for 3 minutes.
Add pak choy to soup and cook for a further 1 – 2 minutes or until just tender.
Divide noodles among bowls. Ladle over soup. Serve with extra chilli, lime and fish sauce.
(coles.com.au – from their Magazine)