Instructions: In a no-stick pan bring coconut cream to a simmer, stirring occasionally.

Soak rice noodles in hot water for about 10 minutes.

Meanwhile, using a cleaver, cut chicken into small pieces, keeping it on the bone. Add chicken to coconut cream mixture and reheat on low heat. Stir fish sauce into chicken.

Place noodles in a deep serving dish and top with chicken and sauce. Sprinkle coriander leaves over chicken and serve.

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