THAI CHICKEN SOUP – Les sauces Firebarns

Ingredients

• 6 cups chicken broth
• 400 ml coconut milk
• The juice of a lime
• 3 to 4 tbsp. tbsp Firebarns Sriracha sauce
• 2 tbsp. tablespoon of fish sauce
• 2 tbsp. tablespoon of maple syrup
• 200 g rice vermicelli
• 2 to 3 tbsp. tbsp red curry paste
• 250 g chicken (cut fondue style)
• 1 red pepper cut into small cubes
• 1 finely chopped onion
• 3 green onions, roughly chopped
• 2 tbsp. tbsp grated fresh ginger
• Olive oil for cooking
• Cilantro, lime wedges and green onions to serve
• Hot peppers sliced ​​to taste to serve