oil spray for cooking
1 medium (150g) red onion, thinly sliced
2 tsp finely chopped lemongrass
1 tsp finely chopped fresh red chilli (optional)
1 tsp minced ginger
½ tsp ground turmeric
4 cups (1L) chicken stock
125g rice vermicelli noodles
500g chicken breast fillets, thinly sliced
1 bunch broccolini, cut into thirds
1 medium (200g) red capsicum, cut into thin strips
1 medium (120g) carrot, cut into thin strips
375mL can Light coconut flavoured evaporated milk
1 tbsp chilli sauce (optional)
2 tsp fish sauce
lime wedges, to serve, if desired
30 minsTime total
- Heat a large saucepan over medium heat; spray with oil. Add onion; cook for 3 minutes or until soft. Add lemongrass, chilli (optional), ginger and turmeric; cook, stirring for 30 seconds or until aromatic.
- Add stock; bring to the boil. Add noodles, chicken, broccolini, capsicum and carrot; simmer uncovered for 5 minutes, or until noodles are soft, vegetables are just tender and chicken is cooked through.
- Add light coconut flavoured evaporated milk, chilli sauce (optional) and fish sauce; stir until just heated. Serve with lime wedges, if desired.