2 Servings
Ingredients:
Cooking oil
1 tsp freshly grated ginger
1 tsp turmeric powder
500ml low-sodium chicken broth
135ml light coconut milk (I used this brand)
1 tsp tamarind puree (I used this brand)
1 tsp sambal oelek + extra for topping (see below)
Fish sauce to taste
Brown sugar to taste
Boiling water
100g rice stick noodles (vermicelli)
100g mung bean sprouts + extra for garnish
1/2 cup shredded roast chicken
Garnish
A small handful fresh coriander, roughly torn
2 lime wedges
Additional raw mung bean sprouts for crunch
More sambal oelek optional
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