Thai noodle soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Sunflower oil |
| 1 | small | Garlic clove; chopped |
| Pea-sized piece Thai shrimp paste; (blachan) | ||
| 2 | Lemon grass stalks | |
| 2 | Kaffir lime leaves | |
| 1¼ | litre | Fresh chicken stock |
| 75 | grams | Dried medium egg noodles |
| 2 | tablespoons | Thai fish sauce |
| Juice 1 lime; (about 2 tbsp) | ||
| ½ | Medium-hot red chilli; seeded and finely | |
| ; chopped | ||
| ½ | teaspoon | Light muscovado sugar |
| 50 | grams | Fresh spinach or pak choi; cut into 2.5cm/1\" |
| ; wide strips | ||
| 1 | Handful fresh coriander leaves | |
Directions
1 Heat the oil in a large saucepan. Add the garlic and shrimp paste and fry gently on a medium heat for a minute. Lightly crush the lemon grass stalks with a rolling pin or large knife blade.
2 Add the lemon grass, kaffir lime leaves and stock to the pan, boil and simmer for 10 minutes. Drop the noodles into boiling water, take off the heat and soak for four minutes, drain.
3 Strain the stock through a fine sieve into a bowl, return to the pan and add the fish sauce, lime juice, red chilli and sugar. Simmer for three minutes.
4 Add the egg noodles and spinach or pak choi, and simmer for another 30 seconds. Ladle into bowls, trying to divide the noodles equally, scatter over the coriander leaves and serve.
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Recipe by: Fresh Food
Converted by MM_Buster v2.0l.