Chicken and Coconut MilkS oup

Chicken and Coconut MilkS oup

Ingredients

• 150 gms Rice vermicelli
• 1 Lime
• 4 small chopped Red chillies
• 1 medium Onion chopped
• 2 Cloves garlic chopped
• 2 stalks Lemongrass roughly chopped
• 1 tbsp chopped Corriander
• 4 thin slices of Ginger finely chopped
• 1 tbsp Peanut oil
• 3 cups Chicken stock
• 2 3/4 cup Coconut milk
• 500 gms Chicken tenderloin cut into thin strips
• 4 Spring onions chopped
• 1 cup Bean sprouts
• Salt to taste
• 3 tsp Soft brown sugar

Method

1. In a bowl place the vermicelli pour boiling water over it and let it stand for 5 minutes till the noodles get tender. drain the water and cut the noodles into short lengths with a kitchen scissor.remove the lemon rind using a zester or then use a peeler and then cut into fine strips.
2. Place the chillies,garlic ginger, onion, lemongrass and corriander in a food processor or blend and blend till it forms a smooth paste.
3. Heat oil in a very large heavy based pan add the chilli mixture and cook for 3 minutes until flavor is released stirring frequently. add stock, coconut milk and lime rind and bring to a boil. 
4. Add chicken and cook stirring for about 4 to 5 minutes until chicken is cooked, add spring onions to soup along with bean sprouts salt and sugar. 
5. Stir over medium heat for about 3 minutes or until onions r tender. remove for the stove and squeeze some fresh lime juice. 
6. To serve place a large spoon of the rice noodles in every bowl and pour the soup over the noodles and garnish with thinly sliced red chillies and whole corriander leaves.