Classic comfort food.


  • 1 garlic clove, minced
  • 1 tblsp vegetable oil
  • 2 tblsp curry powder (1 tbsp madras powder)
  • 700ml chicken stock
  • 1 can unsweetened coconut milk
  • 115ml water
  • 1 stalk of lemongrass, the woody top section discarded, the remainder minced
  • 5 thin slices of peeled fresh gingerroot
  • ½ tsp whole black peppercorns
  • 225g chicken breasts
  • 125g asian egg noodles, medium
  • 1½ limes, juice only (about 3 tbsps)
  • 3 tblsp Nam Pla (fish sauce)
  • 1 small sprig of fresh coriander, chopped


  • In a saucepan cook the garlic in the oil over moderately low heat, stirring until it is fragrant.
  • Add the curry powder and cook for about 30 seconds.
  • Stir in the stock, coconut milk, water, lemongrass, ginger root and the peppercorns. Bring the mixture to a simmer. Add the chicken and poach it for about 20 minutes, or until it is cooked through.
  • Transfer the chicken with a slotted spoon to a plate. Using two forks, shred the chicken and stir it back into the broth.
  • Add the noodles to the chicken broth, stir to soften and simmer for about 3 minutes.
  • Add the lime juice and the fish sauce. Taste for seasoning, adding more fish sauce or lime juice as required.
  • Using a tongs, divide the noodles among 6 bowls, and ladle the soup over them. Sprinkle the soup with the coriander.
  • Tip: If freezing this soup, omit the noodles as these can be added in when reheating. They only take a few minutes to cook in the broth

More by Catherine Fulvio:

Find recipes by keyword:

autumn spring summer winter summer suppers light meals and snacks starters and nibbles soups thai and se asian