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175 g
225 g
550 ml
550 ml
15 g
15 g
1
3 tablespoons
200 g
85 g
85 g |
rice vermicelli
boneless, skinless chicken breast
chicken soup
coconut milk
tamarind paste
fresh root ginger, grated
stalk lemon grass, very finely chopped
shrimp paste, toasted
raw, peeled medium prawns
bean sprouts
peeled, seeded and chopped cucumber fried
onion rings, sliced chilies and coriander leaves, to serve (optional)
Malaysian Spicy Sauce (optional) |
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Method :
Cook noodles in boiling water for
3-4 minutes. Drain and refresh under running
cold water. Drain very well and set aside. In a saucepan, put chicken and
stock. Bring to a simmer and poach for 8
minutes. Lift chicken from stock (reserve
stock). When cool enough to handle, shred
and set aside. Add coconut milk to pan, with
tamarind, ginger, lemon grass and shrimp paste. Bring to the boil then simmer for
5 minutes. Add prawns. Simmer for 3-4 minutes, then add
bean sprouts and cucumber. Heat through for 1-2 minutes. Serve with small dishes of fried
onion rings, sliced chilies and coriander leaves. Serve accompanied by spicy sauce.
Serves 4-6
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