Name: Lemongrass Chicken Noodle Soup
Yield: Serves 4
Cuisine: Thai
Ingredients: 3 slices ginger; 6 coriander roots; 6 red shallots; 6 red bird’s-eye chillies; 6 slices galangal; 8 makrut lime leaves; 80 ml fish sauce; 1 litre White Chicken Stock; 75 ml fresh lime juice, strained; 160 g dried somen noodles; 4 chicken thighs fillets, cut in half; 2 stalks lemongrass; zest of 1 makrut lime, minced; 1 litre coconut milk; 1 small red chilli, finely sliced; 4 makrut lime leaves, finely shredded; 2 teaspoons finely shredded ginger; 2 tablespoons Thai basil leaves or Holy basil leaves; 1 teaspoon minced galangal; 3 tablespoons coriander leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Dtom kha gai (chicken and coconut soup) was one of the first flavour combinations I fell in love with eons ago on the first of my many visits to Thailand. I have since adapted the fragrance and balance of flavours of this classic to suit my own style of cooking.

Ingredients

1 litre coconut milk
zest of 1 makrut lime, minced
1 litre

Method

To make the chilli paste, finely chop the galangal, ginger, coriander roots, shallots, chillies, lime leaves and lemongrass and mix together.

Bring the coconut milk to the boil in a large saucepan and boil for a few minutes until it splits. Stir in the chopped aromatics and lime zest then return to the boil.

Add the stock and fish sauce, return to the boil once more then reduce

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