100g dried rice vermicelli noodles
2 tsp olive oil
1 large brown onion, finely chopped
2 large celery sticks, finely chopped
2 cloves of garlic, crushed
3cm piece fresh ginger, peeled, thinly sliced
1 long red chilli, deseeded, finely chopped
1 stick lemongrass, cut into 4cm lengths, bruised
400g chicken thigh fillets, fat trimmed
2 cups liquid chicken stock
250g cherry tomatoes, halved
1 bunch broccolini, cut into 4cm lengths
150g snow peas, thinly sliced
1 bunch baby buk choy, cut into 4cm lengths
1 tbsp lime juice
Fresh basil leaves to garnish
