Chicken Noodle Soup in Turmeric and Coconut Milk

INGREDIENTS

1 cup coconut milk

2 tbsp cooking oil

1 tbsp lime juice

150g rice vermicelli

coriander leaves to serve

slice red chillies to serve

CHICKEN STOCK

4 chicken thigh fillet

2 tbsp cooking oil

3 lemon grass

3 slice fresh ginger

SPICE PASTE

5pcs shallots roughly chopped

2 stalk of lemon grass

3 cloves garlic

3 pcs fresh turmeric or 1 tsp turmeric powder

3 tsp ground coriander

1 tsp ground cumin

1 tsp salt

3 pcs fresh ginger

METHODS

* For the stock. Season the fillet with salt set aside,in a large pot heat the oil over medium.

* Sear the fillet for 3mins each sides and add the remaining stocks ingredients and 8 cups of water bring to simmer then reduced to medium heat and bring to simmer for 45mins.

* For the paste. Blend all the ingredients in a blender until smooth

* Remove the chicken pieces in the stock and set aside. Strain the broth and reserve.When the chicken is cool down already roughly chop the meat

* For the BROTH. Heat the oil medium to high heat. Add the spice paste cook it until fragrant stir in the coconut milk and cook for 2mins then pour in the chicken broth and simmer for another 2mins.Add salt and lime juice

* For the noodles. Soak the vermicelli in a hot water, drain and devide in a seperate bowls.Top with the slice chicken then pour in the soup garnish with fresh coriander leaves chilli and lime wedges.

* Serve immediately