Warming chicken soups
The base is a pre-prepared chicken stock (see tip, right), but if you can find a fresh shop-bought version, that will do the trick. There’s a fair amount of heat from the bird’s-eye chillies, but you can adjust the amount to suit your taste.
Serves 6
2 tbsp coconut oil
1 onion, finely chopped
4 garlic cloves, chopped
2 tbsp finely chopped ginger
30g galangal, peeled and thinly sliced 2 litres chicken stock (see tip, right,
or use fresh shop-bought)
6 kaffir lime leaves
3 lemongrass stalks, flattened and
bruised with a knife
120g mushrooms, sliced (optional)
4 red bird’s-eye chillies, split in half
lengthways but left whole
300g vermicelli rice noodles
600g cooked chicken, shredded
2 pak choi, cut into quarters
2-3 tsp fish sauce lime juice, to taste
4 spring onions, thinly sliced
FOR THE TOPPING handful of coriander, torn
6 handfuls of ready-to-eat beansprouts 3 red chillies, thinly sliced
1 lime, cut into wedges
1 Heat the oil in a large saucepan over a medium-low heat, and cook the onion for 2-3 mins until soft and golden. Add the garlic, ginger and galangal and cook for 1-2 mins more. Add the stock, 1 tsp salt, lime leaves, lemongrass, mushrooms, if using, and chillies. Simmer for about 20 mins until fragrant.
2 Add the noodles and cook for a further
7-8 mins until cooked through. Add the chicken and pak choi and cook for 3 mins more. Season with the fish sauce and lime juice, then add the spring onions.
2 Divide the broth between six bowls, then top with the coriander, beansprouts, red chillies and a lime wedge each.