Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1L chicken stock
- 4tablespoons Thai fish sauce
- 1tablespoons brown sugar
- 2 lemon grass stalks, sliced in half lengthways
- 50grams fresh root ginger, peeled and finely sliced
- 1 bunch coriander, finely chopped, leaves and stalks separate
- 250grams boneless, skinless chicken thighs, cut into strips
- 225grams can bamboo shoots, drained (optional)
- 200grams vermicelli rice noodles
Method
Step 1 of 3
Put the stock, fish sauce, sugar, lemon grass and galangal or ginger in a large saucepan and bring to the boil, then reduce the heat and simmer gently for 15 minutes. Strain through a sieve to remove the galangal or ginger and lemon grass. Return the liquid to the pan and stir in the chopped coriander stalks.
Step 2 of 3
Add the chicken and simmer gently for a further 4-5 minutes or until cooked through. Add the bamboo shoots, if using.
Step 3 of 3
Meanwhile, put the noodles in a large saucepan of boiling water, turn off the heat and leave to stand for 4 minutes, or according to the packet instructions, until tender. Drain well and divide between deep bowls. Ladle over the chicken soup, sprinkle with the chopped coriander leaves and serve immediately.
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