1 tbsp vegetable oil
1 cup coconut milk
1 tbsp lime juice
200g (7 oz) dried rice vermicelli
coriander (cilantro) leaves, to serve
sambal oelek*, to serve
lime wedges, to serve
2 tbsp vegetable oil
4 chicken thigh fillets
1 stalk lemongrass, bruised
2 shallots, quartered
3 slices fresh ginger
3 makrut lime leaves
1 stalk lemongrass, pale part only, finely chopped
6 small red Asian shallots (or 3 brown eschallots), roughly chopped
3 garlic cloves, roughly chopped
4cm (1.5 inch) piece fresh turmeric, peeled and roughly chopped (alternatively, use 1 tsp turmeric powder)
3cm (just over 1 inch) piece ginger, peeled and roughly chopped
3 tsp ground coriander
1 tsp ground cumin
To make the chicken stock, heat the vegetable oil in large stock pot over high heat. Season the chicken fillets with salt and sear in the pot for 2-3 minutes each side. Add the remaining stock ingredients and 8 cups of water. Bring to a simmer, then reduce the heat to medium and cook for 45 minutes, skimming the surface every so often.
For the spice paste, blend the ingredients in a blender until smooth (add a couple of tablespoons of the chicken stock if the ingredients won’t blend properly).
Remove the chicken pieces from the chicken stock and set aside for later. Strain the broth and reserve. Whe
To finish the broth, heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the spice paste (keep the rest for another time in the freezer) and cook stirring for about a minute or until fragrant. Stir through the coconut milk and simmer for another 2 minutes. Then stir through the chicken broth and simmer for another 2 minutes. Then add the lime juice and season with salt to taste.
Soak the vermicelli noodles in hot water for 3-4 minutes or until tender. Drain and divide among serving bowls. Top with shredded chicken. Then ladle over the soup. Top with sambal oelek, coriander leaves and a lime wedge.
– Sambal oelek is chilli paste available in the Asian section of the supermarket or from an Asian grocer.