Thai Lemongrass and Coconut Chicken Soup

foodtolove.co.nz

Rosie’s Tasty Bites

1 tablespoon peanut oil

8 frenched chicken legs

1 red onion, finely chopped

1 stalk lemongrass, bruised

5 centimetre fresh ginger, thinly sliced

4 kaffir lime leaves, bruised

1 long red chilli, thinly sliced

1 ½ litre chicken stock

400 millilitre can coconut cream

200 gram dried rice vermicelli noodles, soaked following packet instructions

180 gram fried tofu puffs

250 gram punnet cherry tomatoes, halved

⅓ cup lime juice

1 tablespoon finely grated palm sugar

1 tablespoon fish sauce

coriander leaves, fried shallots to serve

Directions at foodtolove.co.nz

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