Ingredients
Serves 4
- 1clove garlic, chopped
- 1 tbsp rapeseed oil
- 1 tbsp curry powder
- 1 litre chicken stock
- 400g unsweetened coconut milk
- 100ml water
- 1 stalk of lemongrass, if frozen – use as it is. If fresh, slice off the woody top section and chopped the rest.
- 5 thin slices of peeled fresh gingerroot
- ½ tsp whole black peppercorns
- 2 skinless chicken breasts
- 100g Asian egg noodles, medium
- 2 limes, juice only
- 2 tbsp Nam Pla (fish sauce) or to taste
- Sprig of fresh coriander, to garnish
Method
1. In a saucepan, cook the garlic in the oil for 30 seconds, add the curry powder and cook for a minute, stirring all the time.
2. 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.
3. Transfer the chicken with a slotted spoon to a plate. Using two forks, shred the chicken and stir it back into the broth.
4. Add the noodles to the chicken broth, stir to soften and simmer for about 2 minutes.
5. Add the lime juice and the fish sauce, to taste.
6. Using a tongs, divide the noodles between 4 bowls, and ladle the soup over them. Sprinkle the coriander sprigs over.
