This recipe is from our Vietnamese class in our cookery school and has become a firm favourite in the Fulvio household. It is so hearty that it is wonderful as a main supper in the evening. Serves four to six.
you will need
1 large garlic clove, minced
2 tbsps curry powder
800ml-1 litre chicken stock
1 x 400ml tin unsweetened coconut milk
6 thin slices fresh ginger
1 stalk lemongrass, the woody top section discarded and the remainder minced
Â½ tsp whole black peppercorns
2 chicken breasts
130g medium Asian egg noodles
3 tbsps lime juice (about 1Â½ limes)
3 tbsps Thai fish sauce (nam pla)
1 sprig of fresh coriander, chopped
Heat a saucepan over a moderately low heat. Add some oil and the garlic and stir for one minute, until it's fragrant. Add the curry powder and cook for 30 seconds.
Stir in the stock, coconut milk, water, ginger root, lemongrass and peppercorns. Bring the mixture to a simmer. Add the chicken and poach it for about 20 minutes, or until it's cooked through.
Transfer the chicken to a plate. Using two forks, shred the chicken and stir it back into the broth.
Add the noodles to the soup, stir to soften and simmer for about three minutes, taking care not to overcook.
Add the lime juice and the Thai fish sauce. Taste for seasoning, adding more Thai fish sauce or lime juice as required.
Using tongs, divide the noodles among the bowls and ladle the soup over them. Sprinkle with coriander and serve.
Tip: If freezing this soup, omit the noodles, as these can be added in when reheating. They only take a few minutes to cook in the broth.