• 125 g thin rice vermicelli noodles
  • 350 g thinly sliced chicken breast
  • 1 Tbsp minced lemongrass
  • 1 tsp minced garlic
  • 2 tsp mild chilli puree
  • 2 tsp fish sauce
  • 2-3 spring onions, sliced
  • 4-5 cups shredded wong bok (or any Chinese cabbage)
  • 270 ml can light coconut cream or light coconut milk
  • ¼ cup chopped roasted peanuts

1. Place the noodles in a bowl, pour over boiling water and set aside for 10 minutes, then drain.

2. In a large saucepan place chicken breast and 1 cup water, lemongrass and garlic. Poach the chicken in this liquid for 5-10 minutes or until cooked through. This is now the stock for your soup base. Remove chicken from pan and set aside.

3. Into the stock add the chilli, fish sauce, spring onion and wong bok. Cook for 2 minutes then add in the light coconut cream or light coconut milk, chicken and noodles previously set aside and continue heating for another 3 minutes or until chicken is heated through.

4. Serve in bowls garnished with roasted peanuts.

Rate and Review

16 Ratings

Reviews (16)

Diane's Rating
neyney69@msn.com's Review | Rating

Delicous. Next time I will use less chilli though, but this meal is great!

Logan McMillan's Rating
Logan McMillan's Review | Rating

I messed up the measurements with the garlic, lemongrass and chili but it still came out pretty good.

megan howell's Review | Rating

Yum we loved this and left some chilli on the bench so I could add more to mine.... delicious and so quick!

Jerome Pretorius's Rating
Julie Teare's Rating
Julie Teare's Rating
Nick Guebhard's Rating
Jade's Rating
Michaela's Review | Rating

This was sooo yummy! thank you.

Moana's Review | Rating

Do you use fresh or dried lemongrass?

Reply from The Food in a Minute team

Hi Moana,

We have used fresh lemongrass in this recipe. You can either mince your own or buy prepared minced lemongrass from the supermarket.

Hope this helps!

The Food in a Minute team

Kelly's Review | Rating

One of my favourites - easy and great flavours!

Paula Smith's Review | Rating

Needed more flavour, thought was bland.

Justine's Review | Rating

Nice enough.

Wayne Atama's Rating