Thai Chicken Noodle Soup
1 tbsp olive oil
450g/1lb boneless skinless chicken breast, shredded
2 garlic cloves, roughly chopped
1 tbsp green Thai curry sauce
1 lemongrass stalk, finely sliced
1 tsp grated fresh root ginger
1 litre/1¾ pints/4 cups hot chicken stock
75g/3oz rice noodles
150g/5oz mangetout, halved
125g/4oz bean sprouts
bunch of spring onions (scallions), sliced
2 tbsp Thai fish sauce
grated zest and juice of 1 lime
chopped fresh coriander (cilantro) to garnish
1 Heat the oil in a large pan over a medium heat. Add the chicken, garlic, green Thai curry sauce, lemongrass and ginger and cook, stirring frequently, for 5 minutes until the chicken is turning golden brown.
2 Add the hot stock and bring to the boil. Simmer gently for 5 minutes or until the chicken is cooked through.
3 Add the rice noodles and cook for 1 minute, then add the mangetout and cook for 2 minutes.
4 Add the bean sprouts, spring onions, fish sauce and the lime zest and juice. Simmer gently until heated through.
5 Divide the soup among four warmed bowls. Garnish with the coriander and serve immediately.