Servings: 4 servings
Author: Marvellina
Print Recipe


  • 2 cups of shredded cooked chicken meat (rotisserie chicken works even better)
  • 4 cups of chicken broth
  • 8 oz of rice noodles/bee hoon or cellophane noodles (or even flat rice noodles/ kwe tiau or angel hair pasta/spaghetti noodles if you prefer)
  • 1 cup of coconut milk
  • 1- inch piece of ginger root (peeled and finely chopped)
  • 2 Tbsp of fish sauce
  • 1 tsp of sugar
  • 1 tsp of good-quality turmeric powder
  • 1 tsp of tamarind paste
  • Juice of 1 lime
  • About 8 oz of green vegetables (such as baby bok choy or choy sum)


  • 1/4 cup of chopped cilantro leaves
  • 2 red chilis (seeded if you like and finely chopped)


  • Cook the noodles of your choice according to the instruction of package. Set aside. Blanch the vegetables until cooked but still crispy and set aside too
  • In a medium-size pot, pour in the chicken broth, add in all the ingredients, except for the vegetables. Bring to a boil and then let it simmer for about 5 minutes. Have a taste and adjust seasoning to your liking. It should be savory and somehow tangy
  • When ready to serve, get two serving bowl. Portion out the noodles and vegetables and ladle the chicken and broth over the noodles. Sprinkle with chopped cilantro and chili or serve the garnishes on the side