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Ingredients
  • 1 litre chicken broth
  • 6 ounces thin rice noodles (or mung bean thread vermicelli)
  • 1 cup coconut milk
  • 1½ inches piece of fresh gingerroot (peeled and sliced thinly then cut into skinny strips)
  • 2 tablespoons thai fish sauce (nam pla)
  • 1 fresh red chile (deseeded and cut into strips)
  • 1 teaspoon turmeric
  • 1 teaspoon tamarind paste
  • 1 teaspoon soft brown sugar
  • 2 tablespoons lime juice
  • 2 cups cooked shredded chicken
  • 8 ounces stir fry vegetables (or tender shoot stir fry)
  • 2 to 3 tablespoons chopped cilantro (to serve)
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