Thai-Style Chicken Noodle Soup

Try this warming chicken noodle soup, its a perfect meal for the long autumnal days.

Serves 4

225g dried egg noodles

2 tsp sesame oil

225 g boned chicken breast

2 stalks lemongrass

1 tbsp groundnut oil

1 small onion, finely chopped

2 tbsp crushed garlic

1.2 lts chicken stock

400 ml tinned coconut milk

2 small chillies. deseeded and finely sliced

1 tbsp soy sauce

1 tbsp fish sauce

1 tbsp sugar

2tsp Thai green curry paste

1 tsp salt

1/2 tsp freshly ground black pepper

1 tbsp lime juice

Coriander leaves to garnish

Cook the noodles, drain and plunge into cold water. Drain and toss them in sesame oil. Shred the chicken. Crush the white part of the lemongrass with the edge of a knife and cut into 3 inch pieces. Heat a large pot over a high heat, add the groundnut oil then the onion, garlic and lemongrass and stir fry for a few minutes. Stir in the stock and coconut milk and simmer for 10 minutes. Add the chicken, fish sauce, soy sauce, sugar curry paste, salt and pepper. Add the noodles, cover and cook for another 5 minutes. Remove the lemongrass, stir in the lime juice.

Serve in warm bowls and garnish with Coriander leaves.