Chicken and Noodle Soup Recipe

Ingredients :
175 g 225 g 550 ml 550 ml 15 g 15 g 1 3 tablespoons 200 g 85 g 85 g	rice vermicelli boneless, skinless chicken breast chicken soup coconut milk tamarind paste fresh root ginger, grated stalk lemon grass, very finely chopped shrimp paste, toasted raw, peeled medium prawns bean sprouts peeled, seeded and chopped cucumber fried onion rings, sliced chilies and coriander leaves, to serve (optional) Malaysian Spicy Sauce (optional)
Method : Cook noodles in boiling water for 3-4 minutes. Drain and refresh under running cold water. Drain very well and set aside. In a saucepan, put chicken and stock. Bring to a simmer and poach for 8 minutes. Lift chicken from stock (reserve stock). When cool enough to handle, shred and set aside. Add coconut milk to pan, withtamarind, ginger, lemon grass and shrimp paste. Bring to the boil then simmer for 5 minutes. Add prawns. Simmer for 3-4 minutes, then add bean sprouts and cucumber. Heat through for 1-2 minutes. Serve with small dishes of fried onion rings, sliced chilies and coriander leaves. Serve accompanied by spicy sauce. Serves 4-6