Recipe: Thai Chicken Noodle Soup

Another healthy one for ya. I can't remember exactly where I got this recipe as I have had it written down for ages. But I have tried so many different Asian noodle broth recipes and I reckon this is probably just a combination of them all. It's bloody good though.

Thai Chicken Noodle Soup

Serves 2

A drizzle of veg oil
1/2 lemongrass stalk
1 clove garlic
1" piece fresh ginger
Handful fresh coriander
1 & 1/2 kaffir lime leaves
400ml light coconut milk
150ml chicken stock
1/2 red chilli
2 small chicken breasts
1/2 bunch spring onions
1 lime
1 tbsp fish sauce
1 tsp caster sugar
100gm rice noodles (soaked and refreshed under running water)

1. Heat oil in a large pan or wok on a medium heat
2. Trim the lemongrass stalk and discard any tough outer leaves before finely chopping the whole part (discard green part as it can be bitter)
3. Finely chop garlic and cut ginger into slivers. Chop the stalks off the coriander and finely slice
4. Carefully toss them all in the hot oil along with the lime leaves and stir fry for 2 mins
5. Add the coconut nut milk and stock and bring to the boil
6. Finely slice the chilli and chop the chicken into bitesize pieces and add both to the soup. Reduce the heat and allow to simmer for approx 8 mins or until the chicken is cooked through
7. Finely slice the spring onions, juice the lime and roughly chop half the coriander leaves. Add once the chicken is cooked then simmer for 1 min. Add the fish sauce, sugar and season to taste
8. Lay the noodles in a bowl, ladle the soup over and scatter with the remaining coriander leaves

Slurp virtuously and try not to think about the chocolate in the cupboard.