1L salt-reduced chicken stock
2 x 270ml cans coconut milk
3cm piece ginger, thinly sliced
2 stalks lemongrass, white part only, smashed
3 kaffir lime leaves
2 small chicken breast fillets (about 400g), thinly sliced
200g mixed mushrooms, sliced (look for mixed packets in the supermarket)
100g vermicelli mung bean noodles (find in Asian aisle of supermarket)
1 Tbsp red curry paste Juice of
2 Tbsp fish sauce
1 Tbsp caster sugar
Thai basil leaves, to garnish
Coriander leaves, to garnish
Sliced red chilli, to garnish
Put stock, coconut milk and 500ml water in a large heavy-based saucepan over a high heat. Add ginger, lemongrass and kaffir lime leaves. Bring to the boil, then reduce heat to medium-low, simmering for 10 minutes. Remove ginger, lemongrass and leaves with a slotted spoon and discard.
Add chicken, cooking for 6 minutes. Stir in mushrooms, noodles and curry paste. Cook for a further 2 minutes or until noodles are transparent. Remove from heat and stir in lime juice, fish sauce and sugar.
Spoon chicken and noodles into serving bowls. Ladle over soup. To serve, garnish with herbs and chilli.