About this recipe:I made this delicious noodle soup at home with chicken after tasting something similar at a Thai restaurant. I just kept playing around with ingredients until I got it right. I think it's pretty authentic. Hope you enjoy it!
1 fresh lemongrass stalk, outer leaves removed
2 litres chicken stock
45g minced fresh ginger, divided
4 fresh kaffir lime leaves
1 tablespoon minced garlic
1 tablespoon chilli sauce
680g skinless, boneless chicken breast, cut into strips
25g fresh coriander, bundled
2 (400ml) tins coconut milk
3 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon fish sauce
500g fine egg noodles
2 large carrots, thinly sliced or grated
180g chopped tomatoes
3 spring onions, chopped
freshly chopped coriander, or to taste
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Method Prep:20min › Cook:25min › Ready in:45min
Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic and chilli sauce. Bring to the boil, reduce heat and simmer. Add chicken to simmering stock; cook until chicken is cooked through, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
Place coriander bundle in the stock and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice and fish sauce. Remove coriander bundle using a slotted spoon; discard. Continue to simmer for 5 to 10 minutes.
Fill a large pot with water and bring to a rolling boil. Add noodles and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
Mix carrots, tomatoes and spring onions into stock. Ladle stock over noodles; garnish with freshly chopped coriander leaves.