Curried Chicken Coconut Noodle Soup

Serves 4

1clove garlic, chopped
1 tbsp rapeseed oil
1 tbsp curry powder
1 litre chicken stock
400g unsweetened coconut milk

100ml water
1 stalk of lemongrass, if frozen – use as it is.  If fresh, slice off the woody top section and chopped the rest.

5 thin slices of peeled fresh gingerroot
½ tsp whole black peppercorns
2 skinless chicken breasts

100g Asian egg noodles, medium
2 limes, juice only
2 tbsp Nam Pla (fish sauce) or to taste

Sprig of fresh coriander, to garnish

In a saucepan cook the garlic in the oil for 30 seconds, add the curry powder and cook for a minute, stirring all the time.

Stir in the stock, coconut milk, water, lemongrass, ginger root and the peppercorns. Bring the mixture to a simmer. Add the chicken and poach it for about 20 minutes, or until it is cooked through.

Transfer the chicken with a slotted spoon to a plate. Using two forks, shred the chicken and stir it back into the broth.

Add the noodles to the chicken broth, stir to soften and simmer for about 2 minutes.

Add the lime juice and the fish sauce, to taste.

Using a tongs, divide the noodles between 4 bowls, and ladle the soup over them. Sprinkle the coriander sprigs over.