Coconut Chicken Noodle Soup
4 people | 
Prep: 10 mins | Cooking: 15 mins
Ingredients
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4 cups (1L) chicken stock
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400ml AYAM™ Coconut Milk
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1 lemongrass stalk, bruised
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1 small chilli, finely chopped
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5cm piece (25g) ginger, julienned
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1 garlic clove, crushed
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½ bunch coriander, leaves picked, roots trimmed, washed
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400g chicken breast fillets, thinly sliced
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3 AYAM™ Rice Noodle Nests (1/2 pkt/150g)
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1 tbsp AYAM™ Fish Sauce
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1 lime, juiced
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1-2 tbsp brown sugar, or to taste
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200g green beans, chopped
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2 baby bok choy, chopped
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2 cups (100g) bean sprouts
Method
- Put stock, coconut milk, lemongrass, chilli, ginger, garlic, coriander root in a large saucepan.
- Bring to the boil, stir in chicken and noodles, reduce to moderately low heat. and simmer, stirring occasionally, until chicken just cooked, about 6-8 minutes.
- Stir in fish sauce, lime juice, sugar and beans, stir and simmer 2 minutes.
- Add bok choy and heat through, 2 minutes.
- Divide between bowls, top with bean sprouts and garnish with coriander leaves.
