Recipe courtesy of Easy Living.
Serves : 4
Preparation time : 10 mins
Cooking time : 20 mins
175ml (24 fl oz) chicken stock
2 shallots, finely sliced
1 stalk lemon grass, thinly sliced
2 small red chillies, finely chopped
1 tblsp fresh ginger, finely grated
2 cloves garlic, crushed
Grated zest of 1/2 a lime
3 skinless chicken breast fillets, thinly sliced
400g tin of coconut milk
2 tblsp Thai fish sauce
2 tblsp lime juice
1 tsp brown sugar
120g (4oz) fresh rice noodles
Coriander leaves, to serve
Step One : Combine the chicken stock, shallots, lemon grass, chillies, ginger, garlic and lime zest in a large saucepan and simmer over a low heat for 10 minutes.
Step Two : Add the chicken, coconut milk, fish sauce, lime juice and sugar and simmer for 5 minutes.
Step Three : Season with salt and freshly ground black pepper.
Step Four : Place the noodles in a heat-proof bowl and cover with boiling water. Separate the noodles, then drain. Divide them between four deep bowls.
Step Five : Ladle soup over noodles and top with the coriander. Serve with quartered limes, if desired.
Tip : Add extra lime juice, sugar, Thai fish sauce or chilli according to your taste; it should have a good balance of sweet, sour and spice.