Feeling spicy! This dish has a nice flavour of lemongrass and kaffir lime. All the taste of Asian cooking like sweet, sour and even salty taste from fish sauce are in the soup base, so most of the hard work is done for you! The soup has a very nice smell of herbs. It is very easy to cook.
Ingredients
- 500 ml Campbell's Real Thai Soup Base
- 200 g chicken breast fillet sliced
- 100 g rice vermicelli noodles
- 150 g bitter melons
- 100 g Chinese cabbage
- 1 lemongrass stalk
- 1 bunch fresh coriander
- 1 garlic clove
Method
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Step 1Soak noodles in boiling water for 5 minutes, then drain and set aside.
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Step 2Bring a saucepan of water to the boil on the stove then add bitter melon. Cook for 10 mins and soak it in the cool water immediately and then drain.
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Step 3Heat oil in a large frypan and then add sliced chicken into the pan. Cook chicken for 5 minutes, or until cooked through.
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Step 4Add the soup base liquid into the pan with the chicken and bring to the boil. Cook for 15 minutes.
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Step 5Then add in the drained noodles, bitter melon, cabbage and further cook for 5 minutes.
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Step 6Serve in your bowl and top with with coriander and as much extra chilli as you like depending on how hot you like it.
Recipe Notes
Par boiling the bitter melon helps to eliminate the bitter taste from melon. Refreshing the bitter melon in cooled water after boiling helps to maintain the vibrant green colour of melon.
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