Thai Chicken Noodle Soup

By á-30

Ingredients

• 1 tbs vegetable oil
• 2 garlic cloves, thinly sliced lengthways
• 2 fresh red birdseye chillies, deseeded, finely chopped
• 1 stem lemon grass, pale section only, bruised
• 1 L (4 cups) chicken stock
• 2 (about 500g) single chicken breast fillets
• 1 x 400g pkt fresh thin rice noodles
• 80 ml (1/3 cup) fresh lime juice
• 1 1/2 tbs fish sauce
• 1 x 150g pkt baby spinach leaves
• 1/2 cup loosely packed fresh coriander leaves, to garnish Lime wedges, to serve

Preparation

Step 1

Heat the oil in a large saucepan over medium-high heat. Add the garlic, chilli and lemon grass, and cook, stirring, for 2 minutes or until fragrant. Add stock. Cover and bring to the boil. Reduce heat to low. Add chicken and simmer, covered, for 15 minutes or until cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 5 minutes to cool slightly. Coarsely shred chicken.
Add the noodles to the stock. Bring to the boil and cook for 2 minutes or until noodles are tender. Add the lime juice, fish sauce and chicken, and cook for a further 1 minute or until heated through.
Meanwhile, bring a large saucepan of water to the boil over high heat. Add the spinach and remove from heat. Refresh under cold running water. Drain well.
Ladle the soup among serving bowls. Top with spinach and coriander. Serve immediately with lime wedges, if desired.