Chicken Noodle Soup with Thai Spice

fresh or dried egg noodle

fresh lemongrass stalks

vegetable oil

small onion, finely chopped

boneless skinless chicken breast

coarsely chopped garlic

good chicken or vegetable stock

tin of coconut milk

small, fresh red Thai chillies seeded & finely shredded

fish sauce

dark soy sauce

sugar

madra curry paste or powder

pinch salt

freshly ground black pepper to taste

lime juice

handful of fresh coriander or basil leaves for garnish

1. Cook the noodles in a large pan of boiling water for 3-5 minutes, until tender. Drain thoroughly and set aside.

2. Peel off the tough outer layers of the lemon grass stalks, leaving the tender whitish centre. Cut it into 7.5cm pieces and crush with the flat of a heavy knife. Shred the chicken into strips.

3. Heat a large, heavy pan over a high heat and add the oil. When it is very hot and slightly smoking, add the onion, garlic and lemon grass and stir-fry for about 3 minutes. Stir in the stock and coconut milk, turn the heat to low, then cover and simmer for 10 minutes.

4. Add the chillies, chicken, fish sauce, soy sauce, sugar, curry paste or powder, salt and pepper and stir well. Add the drained noodles, then cover and simmer for 5 minutes.

5. Remove the lemon grass with a slotted spoon. Stir in the lime juice, then pour the soup into a large tureen, garnish with the coriander and basil leaves and serve at once.