Ingredients
Chicken parts for stock
3 stalks Lemon Grass
2 tbls Lime juice
1/4 cup Onion
1 tbls Parsley
2 Bay Leaves
2 Carrots
2 Celery stalks
chili flakes to taste
1 cup Corn
1/2 cup Red Pepper
1 cup Coconut Milk
Vermicelli
salt to taste
Preparation
Add chicken parts to water in soup pot.
Slice and bruise the lemon grass to release the flavour. Add to pot
Coarsely chop 1 of the carrots, 1 stalk celery and onion. Add to pot. Also add celery leaves.
Add bay leaves and parsly to pot.
Simmer for one hour.
Remove some of the chicken meat. Leave bones in pot.
Simmer for at least one more hour. Skim off fat every 30 minutes.
Strain and discard solids.
Return broth to the boil.
Slice remaining celery and carrot. Add to the pot Cook for 10 minutes.
Add corn and chicken meat. Cook for 10 minutes
Reduce heat to simmer.
Add diced red pepper, coconut milk
Add red pepper flakes and salt to task
Simmer for 15 minutes.
In the last 5 minutes add vermicelli.
