Thai Chicken Broth

• 2 tbsp vegetable oil
• 2 None long red chilies, seeded, finely sliced, plus extra to serve
• 2 cloves garlic, minced
• 1 inch fresh ginger, peeled, finely sliced
• 1 lb ground chicken
• 3 cups chicken stock
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 3 None kaffir lime leaves, finely shredded
• 1 (13.5 oz) can coconut cream
• 2 oz vermicelli noodles, soaked, drained
• None None sliced green onions and fresh cilantro leaves, to serve

1. Heat oil in a large saucepan over high heat. Saute chilies, garlic and ginger for 1 min, until fragrant. Add ground chicken and cook for 4-5 mins, until browned. Add stock, fish sauce, lime juice, brown sugar and kaffir lime leaves. Bring to a boil then reduce heat to low, add coconut cream and heat through, stirring.
2. Divide noodles between serving bowls. Ladle broth over top and garnish with green onions, cilantro and chili.

vegetable oil, long red chilies, garlic, ginger, ground chicken, chicken stock, fish sauce, lime juice, brown sugar, lime, coconut cream, vermicelli noodles, green onions

Taken from recipes-plus.com/api/v2.0/recipes/30898 (may not work)