Ingredients
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
1 lime
2 Tbsp fish sauce
1 Tbsp caster sugar
Thai basil leaves, to garnish
Coriander leaves, to garnish
Sliced red chilli, to garnish
Method
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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.
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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.
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Spoon chicken and noodles into serving bowls. Ladle over soup. To serve, garnish with herbs and chilli.
