Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 26

Wonderfully light and delicately scented, this aromatic soup tastes really rather sophisticated! As they are not always available everywhere, I buy fresh chillies, lemongrass, ginger and lime leaves when I see them, and then keep them in separate bags in the freezer for up to three months, so I always have them when I need them.

 Preparation time:

 5 minutes

 Cooking time:

 10 minutes

 Serves 6

 1 fat stalk of lemongrass, outer layers removed

 1 large red chilli, deseeded and finely chopped

 2.5cm (1in) piece fresh root ginger, peeled and finely chopped

 1.5 litres (2½ pints) good-quality chicken stock

 1 x 400g tin coconut milk

 1 large chicken breast, cut into thin strips

 75g (3oz) fine dried egg noodles

 1 large pak choi, shredded

 4 kaffir lime leaves, very finely shredded

 1 tbsp fish sauce, plus extra to taste

 1 tbsp lime juice

Bruise the lemongrass stalk with a rolling pin then place in a large, heavy-based pan or casserole dish with the chilli, ginger and stock. Bring to the boil over a high heat, then reduce the heat to low and simmer for 5 minutes. Remove the lemongrass stalk.

Add the coconut milk and chicken strips, bring back to a simmer and cook for 1 minute. Crush the noodles over the pan in your hands and stir in together with the pak choi and lime leaves. Simmer very gently for 3–4 minutes until the chicken is cooked and the noodles are tender.

Stir in the fish sauce and lime juice to taste then ladle into bowls and serve immediately.