Soak HAIKU rice vermicelli according to package instructions. Drain and set aside.
Meanwhile, in a saucepan heat sesame oil over medium heat. Cook chicken strips for 1 minute per side.
Add onion, ginger and garlic. Cook for 1 minute.
Add chicken stock and HAIKU lemon grass. Bring to a boil.
Add carrots. Season with salt and pepper. Continue cooking for 6 to 8 minutes until chicken is opaque on the inside and no longer pink. Remove lemon grass from pan.
Add green onions, mushrooms and vermicelli. Stir and cook for 3 minutes.
Just before serving, garnish with coriander and thai chili.
Soupe poulet et nouilles à l’asiatique
Préparation : 20 minutes
Cuisson : 12 minutes
Portions : 4 portions