In a large pot over medium-low heat, heat chicken broth with lemongrass and ginger. Meanwhile, soak vermicelli in warm water for 30 minutes.
Preheat oven to 350°F (180°C).
Add coconut milk, red curry paste and honey to broth.
In a skillet, brown chicken breasts, then finish in oven until no pink shows.
Cut chicken into strips.
Put some vermicelli, lettuce and chicken in each bowl and ladle hot broth over top.
Decorate soup with green onions and snow peas, and season with soy sauce.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.