Chicken, vermicelli and
lemongrass soup SERVES 4A fresh, cleansing noodle soup for cooler
nights and head colds. For extra crunch,
deep-fry a thinly sliced golden shallot in
oil and scatter it over the top to serve.250 gm vermicelli
750 ml (3 cups) chicken stock
3 lemongrass stalks, chopped
30 gm ginger, thinly sliced
30 gm galangal, thinly sliced
2 chicken breast fillets
(200gm each), thickly sliced
12 cherry tomatoes, halved
2 spring onions, sliced
4 birdseye chillies (seeds
optional), sliced (or to taste)
60 ml (1⁄4 cup) fish sauce (or
to taste)
Juice of 3 limes, plus extra
lime wedges to serve
Coriander, to serve1 Place vermicelli in a
heatproof bowl, cover with
boiling water and stand, stirring
occasionally, until softened
(10 minutes). Drain well.
2 Combine stock and 300ml
water in a saucepan and bring to
the boil. Add lemongrass, ginger,
galangal and chicken, reduce
heat to medium, and simmer
gently until chicken is cooked
through (4-6 minutes). Add
tomato, spring onion, chilli,
and fish sauce to taste. Add
lime juice and season with salt
totaste.
3 Ladle soup into bowls, add
noodles and top with coriander.
Serve with lime.➤Chicken soupAll props
stylist’s own.John Dory
Placemat from Uashmama.
All other props stylist’s own.
Stockists p152.