Ingredients:
- Onion 50 g
- 2 cloves of garlic
- 1 chilli
- Ginger 20 g
- Lemongrass 100 g
- 2 kaffir lime leaves
- Cumin 1 g
- Coriander 1 g
- Turmeric 1 g
- Cream coconut 100 g
- Chicken stock 200 ml
- Fish sauce 30 ml
- Rice vermicelli noodles 200 g
- Fresh coriander 10 g
Cooking Instructions
- Add chopped onion and garlic, along with chilli to a hot pan with olive oil. Fry until nicely colored.
- Then, grate ginger in and add 100 g of lemongrass.
- Next, add 2 kaffir lime leaves. Then, add ground cumin, coriander and turmeric.
- Then, add 100 g of cream coconut, 200 ml of chicken stock and 30 ml of fish sauce.
- And simmer for 10 minutes.
- Cover rice vermicelli noodles with hot water. Wait for 2 minutes, then drain.
- Place some noodles into a serving bowl; pour over some aromatic soup broth.
- Finish with coriander and chopped chilli. Cook this recipe with a photo!
See: Other Chicken Recipes by Gordon Ramsay
See: Other Fish Recipes by Gordon Ramsay