THAI NOODLE BROTH

Serves 3-4

You will need:

75g (3oz) egg or rice noodles (optional) 1 tablespoon of sunflower oil 1 x 400ml (14fl oz) tin of coconut milk 450ml (16fl oz) chicken stock 250g (9oz) peeled, raw tiger prawns

For the paste, you will need:

1 bunch of coriander 1 lemongrass stalk (outer layer removed), roughly chopped 3 cloves of garlic, peeled 2 tablespoons light soy sauce 1 tablespoon fish sauce ( nam pla) 2 tablespoons caster sugar

½ red chilli, de-seeded 2 tablespoons water

To serve, you will need:

½

red chilli, de-seeded and sliced A good handful of basil leaves, see my Tip, above (Thai basil if possible) Juice of 1 lime A few splashes of fish sauce ( nam pla)

Cook the egg or rice noodles, whichever you’re using, if you’re using them, following the instructions on the packet, then drain them and rinse through with cold water. Drain again.

To make the paste, whizz the bunch of coriander, the chopped lemongrass stalk, the peeled garlic, the light soy sauce, the fish sauce, the caster sugar and the de-seeded chilli together with the 2 tablespoons of water in a food processor. Whizz for 1-2 minutes, or until a smooth paste has formed.

Put a large saucepan on a medium heat and add the sunflower oil. When it is hot, add the paste and cook for 1 minute, then add the coconut milk and the chicken stock and gently warm through for 5 minutes. Add the peeled, raw tiger prawns and the cooked noodles, if you’re using them, and cook for a further 2 minutes until the prawns are opaque and firm.

To serve, stir in the sliced chilli, the basil leaves, the lime juice and the fish

sauce, and pour into warmed bowls.