Serve 4
• 200g noodles of your choice
• 1 stalk lemongrass
• 4 spring onions, chopped
• 8 coriander leaves, chopped
• 2 litres fish stock
• 270 ml coconut milk
• 370g Ayam Brand Fire Hot Chilli Tuna, drained
Method
• Cook the noodles , drain and set aside
• Cut off the bottom of the 10cm kemongrass and discard top
• Split lemongrass down the center, leave base intact
• Bring fish stock to boil in a large saucepan together with lemongrass, spring onions and fish sauce.
• Add noodles, coriander, coconut milk and chilli tuna.
• Return to boil and cook over low heat for 2 minutes.
• Discard the lemongrass down the center and leaving base intact.
• Bring fish stock to boil in a large saucepan together with lemongrass, spring onions and fish sauce
• Add noodles, coriander, coconut milk and chilli tuna
• Return to boil and cook over low heat for 2 minutes
• Discard the lemongrass. Serve.