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Lemon grass & chilli soup with chicken & vermicelli noodles
Lemon grass & chilli soup with chicken & vermicelli noodles
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Savor a flavorful noodle soup with a touch of lemongrass and chili.
Ingredients:
  • 18.20 gm peanut oil
  • 1 garlic clove, finely chopped
  • 1 fresh red chilli, thinly sliced
  • 1 lemon grass stem, pale section only, bruised, thinly sliced
  • 750ml (3 cups) chicken style liquid stock
  • 250ml (1 cup) water
  • 2 small (about 200g each) single chicken breast fillets, trimmed
  • 125g rice vermicelli
  • 145g (1 cup) frozen corn
  • 100g snow peas, topped, diagonally sliced
  • 4 green shallots, diagonally thinly sliced
  • 62.50 ml lightly packed fresh coriander leaves
  • Salt & freshly ground black pepper
  • Fresh coriander sprigs, to garnish (optional)
Instructions:
  • In a saucepan over medium heat, warm up the oil. Stir in garlic, chili, and lemongrass. Let them cook for 1-2 minutes, stirring occasionally. Pour in the stock, water, and chicken. Bring the mixture to a boil over medium-high heat.
  • Lower the heat, carefully flip the chicken and simmer gently for 3 minutes while skimming the surface occasionally, until just cooked through. Transfer the chicken to a plate and cover it with foil. Raise the heat, stir in the vermicelli and cook in the broth for 2 minutes. Incorporate the corn and cook for another minute. Toss in the snow peas, shallots, and coriander, cooking for an additional 30 seconds or until the noodles are tender. Season with salt and pepper to taste.
  • Slice the chicken into 1cm-thick pieces. Serve the soup in bowls and add the chicken on top. Optionally, decorate with fresh coriander sprigs.

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