equipment

  • 1 casserole with lid

Ingredients

  • 1 L Campbell Real Thai Soup Base
  • 1 tablespoon of olive oil
  • 3 cloves garlic, thinly sliced ​​
  • 1/2 pepper red seedless cut into small pieces
  • 1 diced stalk lemongrass
  • 2 teaspoons lime juice
  • 400 ml cold water
  • 150g vermicelli
  • 1 handful baby fresh spinach
  • 1/2 cup fresh cilantro
  • 400g barbecue chicken breast cut into small pieces

Method

  • STEP 1 heat the oil in a large saucepan over medium heat - high heat, then add the 'garlic and lemongrass and cook for 1 to 2 minutes, or until fragrant.
  • STEP 2 Add broth then bring to a boil.
  • STEP 3 Then add the paste, lime juice, hot pepper and cook until the noodles are cooked (1-2 minutes).
  • Step 4 Then add the water, chicken, cilantro and bring to a boil. Taste the soup and see if anything needs to be added.
  • STEP 5 Serve hot on its own and enjoy.

Notes

The basis of this soup has a flavor similar to a soup laksa chicken, so I added 400 ml water and was fine. It did not taste too strong. And I added red pepper instead of chili like my family does not eat very spicy food.