Thai Chicken Noodle Soup

Ingredients

• 150 grams boneless chicken, cut into thin strips
• 50 grams noodles, boiled
• 2 cups chicken stock
• 1 stalk lemongrass
• 1 inch ginger, cut into juliennes
• 1 teaspoon tamarind paste
• 1 tablespoon chopped coriander roots
• 1½ tablespoons fish sauce
• 1 fresh red chilli
• 2 teaspoons sugar
• 1¼ cups coconut milk
• 1 teaspoon turmeric powder
• Salt to taste
• 3 teaspoons lemon juice
• 2 tablespoons chopped fresh coriander leaves
• 5-6 pak choy leaves

Method

1. Bring the chicken stock to a boil in a non-stick wok.
2. Hit the base of the lemongrass stalk to loosen it and tie it into a rough knot and place in the wok, stir well.
3. Add ginger, tamarind paste, coriander roots, fish sauce, slit, seeded and thinly sliced red chilli and sugar. Stir well and let it boil.
4. Add chicken, mix well and simmer till the chicken is done.
5. Add noodles and stir well. Add salt, lemon juice and 1 tablespoon chopped coriander and stir well.
6. Add torn pak choy leaves and mix well. Bring it to a boil.
7. Serve piping hot garnished with remaining chopped coriander.