Total Time
Prep 15 mins
Cook 30 mins

Submitted for RSC #9.

Ingredients Nutrition


  1. Soak rice noodles in boiling water until soft and drained.
  2. Heat oil in saucepan, fry pounded ingredients untilfragrant.
  3. Add chicken and stir-fry for 2 minuntes. Add waterand cook until chicken is done.
  4. Add coconut milk, tomatoes and seasoning.
  5. ingredients. Bring to boil and simmer for 5 minutes.
  6. Remove from heat.
  7. Place rice noodles in individual serving bowl.
  8. Spoon soup over noodles and garnish with bean sprout,fry shallot, spring onions and limes. Serve hot.
Most Helpful

This soup was very tasy, next time I will use boneless, skinless chicken and the presentation will be better. The pounded ingredients filled my house with such a wonderful smell! I did use ground almonds over the candlenuts though.

happygurl06 March 17, 2007