Serves
4
320 ml
Coconut Cream
25 g
Coriander
2
Limes
4 tbsp
Thai Green Curry Paste
1 L
Chicken Stock
Water
200 g
Rice Vermicelli
150 g
Radishes
80 g
Watercress
2 tbsp
Fish Sauce
2 tbsp
Chilli Oil
50 g
Crispy Shallots
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