Lemongrass Chicken Noodle Soup

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

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

Asia
Thailand
Soup

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