Chicken Noodle Soup (Thai Style)

Ingredients...

2 small free range chicken breasts 2 crushed cloves garlic 1 tbsp light soy sauce 1 tbsp fish sauce juice of a lime pinch of ground turmeric 2 stalks lemon grass, roughly chopped grated zest of a lime large handful coriander leaves 1 pt chicken stock 3 oz egg noodles 2 spring onions, sliced thickly 1" fresh ginger, peeled& grated 2 small red chillies, deseeded & chopped groundnut oil 1 tin coconut milk

Instructions...

1) Cut the chicken into thick slices and put into a bowl with the garlic, soy sauce, fish sauce, lime juice and turmeric. Set aside for 30 minutes.

2) Chop the lemon grass, lime zest and most of the coriander leaves very finely to resemble a rough paste.

3) Put the chicken stock in a saucepan with the lemon grass paste and bring to a boil.Add the noodles and cook for about four minutes .When tender lift out of the stock and set aside.Turn the heat down to low.

4) Put a little oil in a shallow pan and fry the spring onions, ginger and chillies until they sizzle and colour lightly. Remove the chicken from the marinade and pat dry.Add the chicken to the pan and fry until golden brown.

5) Put all the ingredients( including the marinade from the chicken, the noodles and the coconut milk)into the chicken stock. Simmer for 5 minutes. Pour a little liquid into the chicken pan and scrape any residues into the soup.

6) Add the rest of the coriander leaves and serve.