Thai Chicken Broth - cooking recipe

Ingredients

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

Preparation

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.
Divide noodles between serving bowls. Ladle broth over top and garnish with green onions, cilantro and chili.