750ml chicken stock
330ml coconut water
500g chicken thigh
1 cup corn
1 large carrot finely sliced
1 cup finely sliced cabbage
2 tbsp grated fresh ginger
2 cloves garlic
2 spring onion sliced
1 tbsp fish sauce
1 tbsp tamari
Juice of 1 lime
100g dry vermicelli rice noodles
To garnish:
Lime wedges
Fresh coriander
Chilli
In a pot add the chicken stock, finely grated garlic and ginger. Bring to a simmer on a medium heat, add the chicken thigh. Simmer until the chicken is cooked through
Remove the chicken from the pot, shred and set aside
Add the carrot, cabbage and corn to the chicken stock and simmer until the vegetables are just tender. Add the coconut water, spring onions, tamari, fish sauce and lime juice
Add the shredded chicken back to the soup and bring the soup back to a simmer
Cook the rice noodles as per instructions on packet
To serve the soup place some noodles in the bottom of the bowl and then ladle the soup over. Garnish with roughly chopped coriander, chilli and lime wedges
