Total Time
45mins
Prep 15 mins
Cook 30 mins

Submitted for RSC #9.

Ingredients Nutrition

Directions

  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

4 5

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.