Thai chicken noodle soup

Thai chicken noodle soup

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(Serves 4)

Ingredients

For the soup

  • 1 litre/1¾ pints chicken stock (home-made or bought)
  • 2 lemongrass stalks
  • 4 bird’s eye chillies
  • 4-5 kaffir lime leaves (optional)
  • 3 long shallots, peeled and finely sliced
  • 50g/2oz piece fresh root ginger, peeled and sliced thinly
  • 3 garlic cloves, peeled and halved lengthways
  • 4 tbsp lime juice
  • 2 tbsp Thai fish sauce
  • 100g/3½oz medium rice or egg noodles
  • 100g/3½oz mange tout, trimmed and sliced diagonally
  • 1 red pepper, deseeded and very thinly sliced
  • small bunch fresh coriander, roughly torn

For the chicken

  • 250g/9oz minced chicken
  • 2 spring onions, trimmed and finely sliced
  • 1 garlic clove, peeled and crushed
  • 1 birds eye chilli, finely chopped
  • 1 tbsp cornflour, plus extra for dusting
  • ¼ tsp fine sea salt
  • 2 tbsp chopped fresh coriander leaves
  • freshly ground black pepper