Whip up a fragrant, spicy and creamy chicken soup for dinner in only 20 minutes. This little beauty is suitable to serve year round.
Category: not set
Cuisine: not set
400 can coconut cream
1 litre salt-reduced chicken stock
1 stalk lemongrass (white part only) quartered lengthways
2 green onions thinly sliced diagonally
1 tablespoon fish sauce
2 small red chillies thinly sliced diagonally
2 (500g) chicken breast fillets thinly sliced
2 x 55g packets dried rice vermicelli noodles
1 green onion sliced, to serve
1/3 cup fresh coriander sprigs to serve
1 lime cut into wedges, to serve
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