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
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
1. Place the noodles in a bowl, pour over boiling water and set aside for 10 minutes, then drain.
Step 2
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.
Step 3
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.
Step 4
4. Serve in bowls garnished with roasted peanuts.
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1
125 g thin rice vermicelli noodles
2
350 g thinly sliced chicken breast
3
1 Tbsp minced lemongrass
4
1 tsp minced garlic
5
2 tsp mild chilli puree
6
2 tsp fish sauce
7
2-3 spring onions, sliced
8
4-5 cups shredded wong bok (or any Chinese cabbage)
9
270 ml can light coconut cream or light coconut milk