Chicken and Noodle Soup Preparation Time: 15 minutes | Cooking Time: 25 minutes 400g chicken breast fillets 2 cloves garlic, crushed 3 teaspoons ground cumin 1/2 teaspoon ground turmeric 6 cups water 2 teaspoons chicken stock powder 1 tablespoon sugar 1/2 teaspoon shrimp paste 3 teaspoons sambal oelek 1 piece dried galangal 50g rice vermicelli 1 cup bean sprouts 3 lettuce leaves, shredded 2 tablespoons chopped fresh coriander leaves

Cut chicken into 2cm slices. Combine garlic, cumin and turmeric in pan, stir over heat for about 1 minute or until fragrant.

Add chicken, water, stock powder, sugar, paste, sambal oelek and galangal to pan, stir until combined. Bring to boil; simmer, uncovered, for 10 minutes.

Add vermicelli to pan, simmer for 10 minutes.

Stir in bean sprouts, lettuce and coriander.

Serves 6.

Store
Can be prepared a day ahead. Store, covered, in refrigerator.

Per serving: 3.3g fat, 126 calories.

Easy Thai Cooking, The Australian Women's Weekly Cookbooks