4 Tbls oil
2 onions – chopped
6 cloves garlic – chopped
2” square ginger – chopped
2 tsp Matchett’s Chilli Fire
800ml coconut milk
3 Cup chicken stock
4 sticks lemon grass
2 chicken breasts – diced
400g green prawn meat
4 Tbls fish sauce
500g Hokkien noodles
400g bean shoots

Method - serves 4
In a pot heat the oil and fry off the onion, garlic and ginger until soft.
Add the Chilli Fire and fry for a few seconds. Add the coconut milk, chicken stock and lemongrass. Bring to the simmer.
Add chicken and prawns and gently cook for five minutes.
Add the fish sauce, noodles and bean shoots.
Serve in large soup bowls and top with garnish.

½ bunch mint
½ bunch coriander
chopped red chillies & spring onions
fried shallots

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