A real marrying of international flavours


  • 100 g medium rice noodles
  • 800 ml chicken stock
  • 2 cloves of garlic, peeled and crushed or finely grated
  • 4 thick slices of unpeeled root ginger (2–3mm each)
  • 300 g chicken breast or thigh meat, very thinly sliced
  • 2–3 tbsp fish sauce (nam pla)
  • juice of 1 lime or ½ lemon
  • 4 spring onions, trimmed and sliced at an angle
  • 4 tblsp roughly chopped coriander


  • Place the rice noodles in a bowl, cover with boiling water and allow to soak for 4–5 minutes, or according to the instructions on the packet, until softened.
  • While they are soaking, place the stock in a saucepan with the garlic and ginger. Bring to the boil, then add the chicken and cook for 2 minutes until the chicken is opaque. Add the fish sauce and lime juice to taste, then add in the spring onions and coriander.
  • Drain the noodles and divide between four warmed bowls, top with the soup and serve.
  • Variation; Five-minute prawn noodle soup:
  • Make as above, substituting the chicken with the same weight of finely sliced, raw, peeled tiger prawns.

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