Ingredients
- 150 g (5 1/2 oz) dried rice vermicelli
- 1 lime
- 4 small red chillies, seeded and chopped
- 1 onion, chopped
- 2 garlic cloves, crushed
- 4 thin slices fresh ginger, finely chopped
- 2 lemongrass stems (white part only), chopped
- 1 tablespoon chopped coriander (cilantro) leaves
- 1 tablespoon peanut oil
- 750 ml (26 fl oz/3 cups) chicken stock
- 685 ml (23 1/2 fl oz/2 3/4 cups) coconut milk
- 500 g (1 lb 2 oz) chicken tenderloins, cut into thin strips
- 4 spring onions (scallions), chopped
- 150 g (5 1/2 oz) fried tofu puffs, sliced
- 90 g (3 1/4 oz/1 cup) bean sprouts
- 3 teaspoons soft brown sugar
Method
1. Soak the vermicelli in boiling water for 5 minutes. drain, cut into short lengths.
2. Remove the lime zest with a vegetable peeler and cut it into long, thin strips.
3. Place the chilli, onion, garlic, ginger, lemongrass and coriander into a food processor and process in short bursts for 20 seconds, or until smooth.
4. Heat the oil in a large heavy-based saucepan over medium heat. add the chilli mixture and cook, stirring frequently, for 3 minutes, or until fragrant. add the stock, coconut milk and lime zest strips, and bring to the boil. add the chicken and cook, stirring, for 4 minutes, or until tender.
5. Add the spring onion, tofu, bean sprouts and brown sugar, and season with salt. stir over medium heat for 3 minutes, or until the spring onion is tender. divide the noodles among eight bowls and pour the soup over the top. Garnish with chilli and coriander.
