|
1.2 liter
1
2
2
1
tablespoon
3
2
4 cm
1
tablespoon
2
teaspoons
115 g
2
tablespoons |
chicken stock
small onion, chopped
stalks lemon grass, chopped and crushed
kaffir lime leaves, shredded
lime juice
cloves garlic, chopped
fresh red chilies, seeded and chopped
piece galangal, peeled and chopped
fish sauce
crushed palm sugar
clear vermicelli, soaked in cold water for
10 minutes, drained
roughly chopped coriander leaves
Thai holy basil leaves, to garnish |
Method :
- Put stock, onion, lemon grass,
lime leaves, line juice, garlic, chilies and galangal into a
saucepan and simmer for 20 minutes.
- Stir in fish sauce and sugar.
- When sugar has dissolved, add
noodles and cook for 1 minute.
- Stir in coriander.
- Spoon into warmed bowls and
garnish with basil leaves.
Serves 4-6
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