4 cupes chicken broth
6 ounces thin rice noodles (or mung bean thread vermicelli)
1 cup coconut milk
1½ inches piece of fresh gingerroot (peeled and sliced thinly then cut into skinny strips)
2 tablespoons thai fish sauce (nam pla)
1 fresh red chile (deseeded and cut into strips)
1 teaspoon turmeric
1 teaspoon tamarind paste
1 teaspoon soft brown sugar
2 tablespoons lime juice
2 cups cooked shredded chicken
8 ounces stir fry vegetables (or tender shoot stir fry)
2 - 3 tablespoons chopped cilantro (to serve)
Heat broth in a good-sized pan.
Cook noodles as directed on packet.
Add the sauce bits to the broth and bring to boil.