Ingredients:                                                                                                                                (serves 4)

  • 115 g/4 oz dried vermicelli noodles
  • 1.2 liters/2 pints chicken or vegetable stock
  • 1 lemon grass stalk, crushed
  • 1-cm/ 1/2 inch piece ginger, peeled and very finely chopped
  • 2 fresh kaffir lime leaves, thinly sliced
  • 1 fresh red chilli, or to taste,deseeded and thinly sliced
  • 2 skinless,boneless chicken breasts, thinly sliced
  • 200 ml/7 fl oz coconut cream
  • 2-3 tbsp fresh lime juice
  • 2-3 tbsp of thai fish sauce
  • 55 g/2 oz bean sprouts
  • 4 spring onions,green part only, finely sliced
  • fresh coriander leaves , to garnish.


  1. Soak the dried noodles in a large bowl with enough lukewarm water to cover for 20 minutes until soft. Or, cook according to the packet instructions. Drain well and set aside.
  2. Meanwhile, bring the stock to boil in a large saucepan over high flame. Lower the heat, and add the lemon grass, ginger, lime leaves and chilli and simmer gently for about 5 minutes. Add the chicken and continue simmering for further 3 minutes or until cooked.
  3. Stir in the coconut cream, Thai fish sauce and 1 tablespoon of lime juice and continue simmering for 3 minutes. Add the bean sprouts and spring onions and simmer for further 1 minute.
  4. Taste and gradually add the extra fish sauce or lime juice, if needed. Remove and discard the lemon grass stalk.
  5. Divide the vermicelli noodles between 4 bowls. Bring the soup back to boil, then add to each bowl. The heat of the soup will warm the noodles. To garnish sprinkle with coriander leaves.

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