2cupsof shredded cooked chicken meat(rotisserie chicken works even better)
4cupsof chicken broth
8ozof rice noodles/bee hoon or cellophane noodles(or even flat rice noodles/ kwe tiau or angel hair pasta/spaghetti noodles if you prefer)
1cupof coconut milk
1-inchpiece of ginger root(peeled and finely chopped)
2Tbspof fish sauce
1tspof sugar
1tspof good-quality turmeric powder
1tspof tamarind paste
Juice of 1 lime
About 8 oz of green vegetables(such as baby bok choy or choy sum)
Garnishes:
¼cupof chopped cilantro leaves
2red chilis(seeded if you like and finely chopped)
Instructions
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