Ingredients 125 g Vermicelli (I used a rice one)
175 g cooked chicken breast, sliced
1 very small cucumber, cut into strips
½ cup bean sprouts
1 hard boiled egg, chopped
1 tbsp Thai red curry paste
½ tbsp corn flour
185 g can Carnation evaporated milk
1 cup chicken stock - I used home made
½ tbsp Fish Sauce
1 tbsp coriander, chopped
Prepare the vermicelli as per the packet instructions.
Heat a bit of oil in a pan and add the shallot and cook for about 3 minutes.
Add the curry paste and cook a further minute, stirring.
Add the corn flour, evaporated milk, chicken stock, and fish sauce and bring to the boil.
Reduce the heat and simmer for a minute or two.
Put some noodles into each bowl.
Mix the cooked chicken, cucumber pieces, bean sprouts and chopped egg.
Put this mixture over the top of each bowl with the noodles.
Pour the soup over the noodle mixture, and garnish with the chopped coriander.
I made a dreadful mistake when I had visitors with this dish - I forgot the chicken and ingredients and served the soup with just the noodles! It was still delicious, just not as nice as when I added everything.
Serve hot, and this is suitable to re heat in the microwave.