Total
15 min
Serves
4
INGREDIENTS
- 1 tbsp (15 mL) vegetable oil
- 2 cloves garlic minced
- 1 tsp (5 mL) minced fresh ginger
- 3 1/2 cups (875 mL) chicken stock
- 1 cup (250 mL) water
- 1 can (14 oz/ 400 mL) coconut milk
- 3/4 lb (340 g) boneless, skinless chicken breasts thinly sliced
- 6 oz (170 g) rice vermicelli (half of most packages)
- 6 tbsp (90 mL) lime juice
- 3 tbsp (45 mL) fish sauce
- 2 tsp (10 mL) sugar
- 1 cup (250 mL) julienned carrots
- 1 cup (250 mL) julienned red pepper
- Handful of cilantro
- Handful of bean sprouts
METHOD
- In a large pot, heat the oil over medium heat. Add the garlic and ginger and cook, stirring often, until they’re translucent and fragrant. Add the stock, water and coconut milk and bring to a simmer. Add the chicken and simmer for 20 minutes.
- While that’s happening, soak the noodles in a large bowl of lukewarm water. Once the chicken has been cooking for 20 minutes, drain the noodles and add them to the soup. Stir in the lime juice, fish sauce and sugar. Taste and adjust seasoning.
- Serve in large bowls and top with carrots, peppers, cilantro and bean sprouts.
Excerpted from The School Year Survival Cookbook: Healthy Recipes and Sanity-Saving Strategies for Every Family and Every Meal (Even Snacks) by Laura Keogh and Ceri Marsh. Copyright © 2017 Sweet Potato Chronicles. Photography copyright ©
