Chicken, noodle and green curry soup

Tam West

This is my take on a Thai chicken noodle soup. I visited Bangkok many years ago and a couple of tips I got from a cooking lesson there were to fry the curry paste to help develop flavour and to use a Thai fish sauce at the end, to season the soup — fish sauce adds a unique taste and is made from salted fermented anchovies.

Ingredients

2 Tbsp	Vegetable oil
½	Onions, sliced
2 Tbsp	Thai green curry paste, or to taste
2 cloves	Garlic, grated
1 Tbsp	Fresh ginger, peeled and grated
4 cups	Chicken stock
2	Kaffir lime leaves, fresh
1 cup	Coconut milk
400 g	Chicken breasts, thinly sliced (Main)
400 g	Pad thai noodles, cooked
2	Bok choy, washed and sliced
2 Tbsp	Fish sauce
2 Tbsp	Fresh lime juice
1	Spring onion, sliced
½ cup	Fresh herbs, eg. coriander, vietnamese mint, thai basil, basil
2 tsp	Red chillies, sliced

Directions

1. Gently fry onion in oil for 5 minutes then add green curry paste and cook for a further 5 minutes.
2. Add garlic and ginger then chicken stock and lime leaves, simmer for 15 minutes.
3. Add coconut milk and sliced chicken, bring to the boil, simmer for 3 minutes then add noodles and bok choy.
4. When simmering season with fish sauce and lime juice. Serve in hot soup bowls and garnish with spring onion, fresh herbs and chilli.

More satisfying soups from Geoff

• Yellow lentil, chickpea and vegetable broth
• Clam, kumara and chorizo chowder