Thai Chicken Noodle Soup

This is a quick way to get a creamy and spicy soup. You need the basic ingredients for Thai food and a bit of veggies and some thin vermicelli from Mungo beans. The coconut cream makes it rich and velvety and the spices are not overpowering the taste of ginger and lemongrass.

recipe:
450 g chicken breast
1 red bell pepper
1 green pepperoni
1 red onion
1 spring onion
5 cloves of garlic
2 knobs of ginger
2 lemon grass stems
1 tbsp coconut oil
400 ml coconut milk high grade
500 ml chicken stock
1 jar Thai red curry paste
3 stalks Chinese garlic
3 stalks coriander
130 g glass vermicelli
1 tbsp lime juice
1 tbsp Nuoc Mam
1 tbsp brown sugar

Chop the veggies and cut the chicken breast into bite size pieces.
Heat up the coconut oil and saute onions, garlic, ginger and lemon grass. Give it a couple of minutes then add the red curry paste

The chicken pieces are next. They just need to get white around. Add the peppers and stir though.

Now coconut cream and broth. Fish sauce, sugar. Cook for 10 min.
Put the vermicelli in a bowl and soak them with boiling water for 2 min.