Super healthy and easy. A good weekend lunch meal or light dinner. It's the aromatic flavours of the herbs and spices that I look forward to when blitzing this soup base..then the eating. I close my eye's, inhale, take in the aroma then go back to Asia.. 'Amazing Asia!'
Make the soup base, then add your vegetable and noodles later when you are ready to eat. Add poached or crispy, pan friend chicken (we like it this way, for extra tastiness). I've used Korean sweet potato noodles here, if you noticed they look different to brown rice vermicelli noodles.
I have to say I wasn't expecting this, not one bit, when my daughter Nairne, declared this to be one of her favourite meals! I'm happy!
Prep time - 15 minutes
Cook time - 5 minutes
250g dried brown rice vermicelli noodles (from health food stores)
2 corn cobs, kernels removed
1 bunch Chinese broccoli, chopped
3 spring onions, white part chopped, green part thinly sliced
1 bunch coriander, leaves picked, roots and stems reserved
8cm piece turmeric (50g), roughly chopped
1 lemongrass stalk (inner core only), roughly chopped
1 long red chilli, seeds removed, chopped
1/3 cup (50g) roasted peanuts
1 tbs tamarind puree
1/4 cup (60ml) fish sauce, plus extra to serve
1 tbs soy sauce
1 cup (250ml) chicken stock
1 cup (250ml) coconut milk
Recipe credit www.delicious.com.au