Coconut and chilli chicken soup

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To get started once this recipe, we must first prepare a few components. You can have Coconut and chilli chicken soup using 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Coconut and chilli chicken soup:

1. 400ml can coconut cream
2. 1 litre Massel chicken style liquid stock
3. 1 stalk lemongrass (white portion allocation only), quartered lengthways
4. 2 green onions, thinly sliced diagonally
5. 1 tbsp fish sauce
6. 2 small red chillies, thinly sliced diagonally
7. 2 (500g) chicken breast fillets, thinly sliced
8. 2 x 55g packets dried rice vermicelli noodles
9. 1 green onion, sliced, to serve
10. 1/3 cup vivacious coriander sprigs, to serve
11. 1 lime, cut into wedges, to serve

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Steps to make Coconut and chilli chicken soup:

1. Combine coconut cream and gathering in a large saucepan beyond medium-high heat. accumulate lemongrass, onion, fish sauce and 1/2 the chilli. Bring to a simmer on top of higher than medium-high heat. cut heat to low. amass chicken. Simmer gently for 5 minutes or until chicken is cooked through. separate and discard lemongrass.
2. Meanwhile, prepare noodles following packet directions. Drain.
3. Divide noodles among serving bowls. Ladle greater than soup. encouragement later new sliced green onion, coriander, enduring surviving chilli and lime wedges.

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