About this recipe:This noodle soup is delicious and so easy to make for a crowd. Garlic, ginger and lemongrass flavour the stock, while slices of fresh chilli pepper add the perfect punch.
60g rice vermicelli noodles
1.25 litres chicken stock
1 large clove garlic, minced
2 tablespoons grated fresh ginger
4 ( 5cm) pieces fresh lemongrass stems, minced
2 skinless, boneless chicken breast, cut into strips
6 large prawns, peeled and deveined
2 tablespoons lime juice
2 tablespoons fish sauce
1 jalapeno chilli pepper, cut into 8 thin slices
1 tablespoon freshly chopped coriander
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Method Prep:10min › Cook:25min › Ready in:35min
Soak the rice noodles in a large bowl of hot water until soft, about 15 minutes; drain and cut into bite-size lengths. Divide the noodles into 4 bowls.
Bring the chicken stock, garlic, ginger and lemongrass to the boil in a large saucepan; reduce heat to medium-low and cook the mixture at a simmer until fragrant, about 15 minutes. Add the chicken and prawns to the soup; simmer until the chicken pieces are cooked through, 3 to 5 minutes. Stir the lime juice and fish sauce through the soup. Ladle the soup over the noodles; top with jalapeno pepper slices and coriander to serve.