Shredded Chicken Rice Vermicelli In Soup

80g Yeo’s Rice Vermicelli
20g chicken, shredded
300g chicken broth
10g carrot, shredded
10g spring onion, shredded
10g red pepper, shredded
20g bean sprout
10g coriander, chopped
½ lime, cut into 2 pieces

1 can Yeo’s Singapore Hot Curry Sauce
6 tbsp Yeo’s Dark Soy Sauce

- Bring a large pot of water to a boil. Drop in the rice vermicelli and boil for 1 – 2 minutes until tender but firm to the bite. Drain and rinse under cold water.

- Bring the chicken broth to the boil and pour into the bowl. Add in vermicelli and then shredded chicken, carrot, red pepper and spring onion on top.

- You may serve with bean sprout, coriander and lime together.

Rice and noodles