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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 could 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.


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