Thai noodle soup

4 servings

Ingredients

Quantity Ingredient
2 teaspoons Sunflower oil
1 small Garlic clove; chopped
Pea-sized piece Thai shrimp paste; (blachan)
2 Lemon grass stalks
2 Kaffir lime leaves
1¼ litre Fresh chicken stock
75 grams Dried medium egg noodles
2 tablespoons Thai fish sauce
Juice 1 lime; (about 2 tbsp)
½ Medium-hot red chilli; seeded and finely
; chopped
½ teaspoon Light muscovado sugar
50 grams Fresh spinach or pak choi; cut into 2.5cm/1\"
; wide strips
1 Handful fresh coriander leaves

Directions

1 Heat the oil in a large saucepan. Add the garlic and shrimp paste and fry gently on a medium heat for a minute. Lightly crush the lemon grass stalks with a rolling pin or large knife blade.

2 Add the lemon grass, kaffir lime leaves and stock to the pan, boil and simmer for 10 minutes. Drop the noodles into boiling water, take off the heat and soak for four minutes, drain.

3 Strain the stock through a fine sieve into a bowl, return to the pan and add the fish sauce, lime juice, red chilli and sugar. Simmer for three minutes.

4 Add the egg noodles and spinach or pak choi, and simmer for another 30 seconds. Ladle into bowls, trying to divide the noodles equally, scatter over the coriander leaves and serve.

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Recipe by: Fresh Food

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