Ingredients
- 1/2 small red onion, finely chopped
- 1 tsp red chilli, finely chopped
- 1 tsp fresh ginger, finely chopped
- 1/2 tsp ground turmeric
- 1 litre chicken stock
- Grated rind of a lemon
- 125g dried rice vermicelli noodles
- 2 chicken breasts, skinned and thinly sliced
- 1 head broccoli, cut diagonally into thirds
- 1 red pepper cut into thin strips
- 1 carrot, cut into thin strips
- 1 zucchini, cut into thin strips
- 375 ml can lite evaporated milk 1 tsp coconut essence
- 2 tsp fish sauce 1/3cup coriander leaves
Method
Spray a large pot with oil and heat. Add onion and cook over low heat 3 minutes. Add chilli, ginger, and turmeric and cook stirring, for 1 minute.
Add stock and bring to the boil. Add lemon rind, noodles, chicken and vegetables.
Return to the boil, reduce heat and simmer uncovered for 5 minutes, until noodles are soft, vegetables just tender and chicken cooked through.
Stir in milk and coconut essence and heat through. Stir through fish sauce and serve topped with coriander leaves.
Serves 4 - 6