Fast Recipes

Chicken, vermicelli and lemongrass soup

A fresh, cleansing noodle soup for cooler nights and head colds.

By Lisa Featherby
  • 20 mins cooking
  • Serves 4
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A fresh, cleansing noodle soup for cooler nights and head colds. For extra crunch, deep-fry a thinly sliced golden shallot in oil and scatter it over the top to serve.

Ingredients

  • 250 gm vermicelli
  • 750 ml (3 cups) chicken stock
  • 3 lemongrass stalks, chopped
  • 30 gm ginger, thinly sliced
  • 30 gm galangal, thinly sliced
  • 2 chicken breast fillets (200gm each), thickly sliced
  • 12 cherry tomatoes, halved
  • 2 spring onions, sliced
  • 4 birdseye chillies (seeds optional), sliced (or to taste)
  • 60 ml (¼ cup) fish sauce (or to taste)
  • Juice of 3 limes, plus extra lime wedges, to serve
  • Coriander, to serve

Method

  • 1
    Place vermicelli in a heatproof bowl, cover with boiling water and stand, stirring occasionally, until softened (10 minutes). Drain well.
  • 2
    Combine stock and 300ml water in a saucepan and bring to the boil. Add lemongrass, ginger, galangal and chicken, reduce heat to medium, and simmer gently until chicken is cooked through (4-6 minutes). Add tomato, spring onion, chilli, and fish sauce to taste. Add lime juice and season with salt to taste.
  • 3
    Ladle soup into bowls, add noodles and top with coriander. Serve with lime.