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Fragrant chicken noodle soup
Fruit and vegetables
2
lemongrass
stalks
4 bird’s eye
chillies
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
100g/3½oz
mangetout
, trimmed and sliced diagonally
1 red
pepper
, deseeded and very thinly sliced
small bunch
fresh coriander
, roughly torn
2
spring onions
, trimmed and finely sliced
1
garlic
clove, peeled and crushed
1 birds eye
chilli
, finely chopped
2 tbsp chopped
fresh coriander
leaves
Tins, packets and jars
1 litre/1¾ pints
chicken stock
(home-made or bought)
100g/3½oz medium rice or egg
noodles
Cooking ingredients
2 tbsp nam pla (Thai
fish sauce
)
1 tbsp
cornflour
, plus extra for dusting
¼ tsp fine
sea salt
freshly ground
black pepper
Meat, fish and poultry
250g/9oz
chicken mince
Other
4-5 kaffir
lime leaves
(optional)
Back to recipe
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