|
175
g
225 g
550 g
550 g
15 g
15 g
1 stalk
3 tablespoons
200 g
85 g
85 g
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Rice vermicelli
Boneless, skinless chicken breast
Chicken stock
Coconut milk
Tamarind paste
Fresh root ginger, grated
Lemon grass, very finely chopped
Shrimp paste, toasted
Raw, peeled medium shrimps
Bean sprouts
Peeled, seeded and chopped cucumber
Fried onion rings, sliced chilies and
cilantro leaves to serve (optional)
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Method :
-
Cook noodles
in boiling water for 3-4 minutes.
-
Drain and
refresh under running cold water.
-
Drain very
well and set aside.
-
In a
saucepan, put chicken and stock.
-
Bring to a
simmer and poach for 8 minutes.
-
Lift chicken
from stock (reserve the stock).
-
When cool
enough to handle, shred and set aside.
-
Add coconut
milk to pan, with tamarind, ginger, lemon grass and shrimp paste.
-
Bring to the
boil then simmer for 5 minutes.
-
Add shrimps
and simmer for 3-4 minutes, then add bean sprouts and cucumber.
-
Heat through
for 1-2 minutes. Serve with small dishes of fried onions rings, sliced
chilies and cilantro leaves.
-
Serve.
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