INGREDIENTS
150 g
Chicken, cooked
1
Chilli, fresh red
2 tbsp
Coriander, fresh
250 g
Stir fry vegetables
1 l
chicken stock
200 milliliters
coconut milk
2 tbsp
Lime juice
1 tsp
Tamarind paste
2 tbsp
Thai fish sauce
150 g
Rice noodles, thin
1 tsp
Brown sugar, soft
1 tsp
Turmeric
3½ centimetres piece of fresh root ginger (peeled and sliced thinly then cut into skinny strips)