Preparation time: 5 mins
Cooking time: 20 mins
2 cloves garlic
1 red chili
175 grams cooked chicken (6 oz) shredded/diced
2 tbsp veg. oil
1 tsp tumeric (ground)
300 ml coconut milk (1/2 pint)
900 ml chicken stock (1/ 1/2 pint)
50 g (2 oz) vermicelli broken small.
1/2 lemon (sliced)
1-2 tbsp chopped corriander
salt & pepper to taste
Heat oil in pan. When hot add chives, garlic and chili. Stir fry for 2 mins or until onion has softened.
Add tumeric, cook 1 min.
Mix in coconut milk & soup broth. Add pasta & lemon slices, bring to boil. simmer half covered 10-12 mins or until pasta is tender.
Remove lemon slices & add chicken, salt, pepper & corriander.