Olive or canola oil spray
½ small red onion, finely chopped
2 teaspoons finely chopped lemongrass
1 teaspoon finely chopped fresh red chilli
1 teaspoon minced ginger
½ teaspoon ground turmeric
1 litre MAGGI Al Natural Chicken Liquid Stock
125 g dried rice vermicelli noodles
500 g or 2 skinless chicken breast fillets, halved lengthways and thinly sliced
1 bunch broccolini, cut diagonally into thirds
1 red capsicum, cut into thin strips
1 carrot, cut into thin strips
375 ml can CARNATION Light and Creamy Evaporated Milk
1 teaspoon coconut essence
2 teaspoons MAGGI Fish Sauce
1/3 cup fresh coriander leaves

Spray a large saucepan with oil and heat. Add onion and cook over low heat for 3 minutes, until soft. Add lemongrass, chilli, ginger and turmeric, and cook, stirring, for 30 seconds. Add stock and bring to the boil. Add noodles, chicken and vegetables. Return to the boil, reduce heat to medium-low, and simmer uncovered for 5 minutes, until noodles are soft, vegetables are just tender and chicken is cooked through. Stir in milk with coconut essence and heat through. Stir through fish sauce and serve topped with coriander leaves. Serve with bread.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4-6