1 tbsp vegetable oil

1 cup coconut milk

1 tbsp lime juice
200g (7 oz) dried rice vermicelli
coriander (cilantro) leaves, to serve
sambal oelek*, to serve
lime wedges, to serve
sea salt

Chicken stock:
2 tbsp vegetable oil
4 chicken thigh fillets
1 stalk lemongrass, bruised
2 shallots, quartered
3 slices fresh ginger
3 makrut lime leaves

Spice paste:
1 stalk lemongrass, pale part only, finely chopped
6 small red Asian shallots (or 3 brown eschallots), roughly chopped
3 garlic cloves, roughly chopped
4cm (1.5 inch) piece fresh turmeric, peeled and roughly chopped (alternatively, use
1 tsp turmeric powder)
3cm (just over 1 inch) piece ginger, peeled and roughly chopped
3 tsp ground coriander
1 tsp ground cumin

Step 1
To make the chicken stock, heat the vegetable oil in large stock pot over high
heat. Season the chicken fillets with salt and sear in the pot for 2-3 minutes each
side. Add the remaining stock ingredients and 8 cups of water. Bring to a simmer,
then reduce the heat to medium and cook for 45 minutes, skimming the surface every
so often.

Step 2
For the spice paste, blend the ingredients in a blender until smooth (add a couple
of tablespoons of the chicken stock if the ingredients won’t blend properly).

Step 3
Remove the chicken pieces from the chicken stock and set aside for later. Strain
the broth and reserve. When the chicken is cool enough to handle, shred or roughly
chop the meat.

Step 4
To finish the broth, heat 1 tablespoon of vegetable oil in a large pot over medium-
high heat. Add the spice paste (keep the rest for another time in the freezer) and
cook stirring for about a minute or until fragrant. Stir through the coconut milk
and simmer for another 2 minutes. Then stir through the chicken broth and simmer
for another 2 minutes. Then add the lime juice and season with salt to taste.

Step 5
Soak the vermicelli noodles in hot water for 3-4 minutes or until tender. Drain and
divide among serving bowls. Top with shredded chicken. Then ladle over the soup.
Top with sambal oelek, coriander leaves and a lime wedge.