Step 1:

  • 1. In a wok or frying pan, gently fry the noodles in a little oil so that they are just cooked. Set aside for later.
  • Step 2:

  • Step 3:

  • 2. In a large pot, bring the chicken stock to the boil. Add your shredded chicken and lemongrass. Boil for one minute on a high heat.
  • Step 4:

  • Step 5:

  • 3. Reduce the heat and put the lid on the pot and leave for a further five minutes.
  • Step 6:

  • Step 7:

  • 4. Add your vegetables, ginger, garlic and two of the chopped chillies. Leave on a medium heat for another five minutes or until the veggies are coooked.
  • Step 8:

  • Step 9:

  • 5. Add the lime juice, nam pla and coconut milk and stir the soup well.
  • Step 10:

  • Step 11:

  • 6. Taste test the soup. If it needs more seasoning, add more nam pla (this is used similarly to soy sauce in thai cooking). Too spicy? Add a little more coconut milk until you have it just right. If it’s tasting a bit too sour, try adding a teaspoon of brown sugar.
  • Step 12:

  • Step 13:

  • 7. Add the noodles that you cooked earlier to the soup.
  • Step 14:

  • Step 15:

  • 8. Ladle the soup into a bowl. Garnish with some coriander, and then the extra chopped chilli that was left aside.
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