Saturday, April 11, 2009

Ingredients for 4-6 servings

Olive or Canola oil spray
1/2 small red onion, finely chopped
2 tsp finely chopped lemongrass
1 tsp finely chopped fresh red chilli
1 tsp minced ginger
1/2 tsp ground turmeric
1 L water
1 Tbsp MAGGI Chicken Stock Powder
1 bunch broccolini , cut diagonally into thirds
1 red capsicum, cut into thin strips
125 g dried rice vermicelli noodles, soaked until soft, drained
375 mL CARNATION Light & Creamy Evaporated Milk
1 tsp coconut essence
2 tsp fish sauce
500 g or 2 skinless chicken breast fillets, halved length ways and thinly sliced
1/3 cup fresh coriander leaves


Spray large saucepan with oil and heat. Add onion and cook for 3 minutes, until soft.
Add lemongrass, chilli, ginger and turmeric, and cook, stirring, for 30 seconds.
Add combined water and stock powder, bring to boil.
Add vegetables and chicken, simmer uncovered for 2 minutes, or until chicken is cooked.
Stir in CARNATION Light & Creamy Evaporated Milk with coconut essence, fish sauce and noodles, heat through.
Serve topped with coriander leaves.

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