Name: Chicken, vermicelli and lemongrass soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 gm vermicelli; 750 ml (3 cups) chicken stock; 3 lemongrass stalks, chopped; 30 gm ginger, thinly sliced; 30 gm galangal, thinly sliced; 2 chicken breast fillets (200gm each), thickly sliced; 12 cherry tomatoes, halved; 2 spring onions, sliced; 4 birdseye chillies (seeds optional), sliced (or to taste); 60 ml (¼ cup) fish sauce (or to taste); Juice of 3 limes, plus extra lime wedges, to serve; Coriander, to serve

A fresh, cleansing noodle soup for cooler nights and head colds. For extra crunch, deep-fry a thinly sliced golden shallot in oil and scatter it over the top to serve.

Ingredients

250 gm vermicelli

750 ml (3 cups) chicken stock

3 lemongrass stalks, chopped

30 gm ginger, thinly sliced

30 gm galangal, thinly sliced

2 chicken breast fillets (200gm each), thickly sliced

12 cherry tomatoes, halved

2 spring onions, sliced

4 birdseye chillies (seeds optional), sliced (or to taste)

60 ml (¼ cup) fish sauce (or to taste)

Juice of 3 limes, plus extra lime wedges, to serve

Coriander, to serve

Method

1.Place vermicelli in a heatproof bowl, cover with boiling water and stand, stirring occasionally, until softened (10 minutes). Drain well.

2.Combine stock and 300ml water in a saucepan and bring to the boil. Add lemongrass, ginger, galangal and chicken, reduce heat to medium, and simmer gently until chicken is cooked through (4-6 minutes). Add tomato, spring onion, chilli, and fish sauce to taste. Add lime juice and season with salt to taste.

3.Ladle soup into bowls, add noodles and top with coriander. Serve with lime.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz

Ingredients

Method

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