Thai Style Chicken Noodle Soup

My poor little hubby was down with a cold which inspired me to create this little dish. Perfect to chase away a pesky cold and clear the airways. It’s a bowl full of goodness – and is delicious too! It’s also a good way of using up leftover roast chicken.

Ingredients:

• 3 spring onions chopped/sliced (whichever you prefer)
• 2 garlic cloves (crushed)
• 1 medium hot red chilli deseeded and sliced finely (or more if you want it really spicy, not just ‘warm’)
• 1 inch fresh ginger, peeled and chopped finely
• a handful of coriander leaves
• 1 pint of chicken stock
• left over chicken, shredded (equivalent to a breast and a half or so)
• noodles (I use the medium width variety, but any would do)
• a splash of soy sauce (to taste)
• the zest of one lime
• 1 whole (slightly crushed) lemon grass stick
• a few pinches of sugar
• salt & pepper( to taste)
• extra water to accommodate the noodles

Method

Just chop everything and throw into a sauce pan. Let the ingredients cook for 20-30 minutes to let the flavours blend together to a lovely broth. Add the noodles towards the end of the cooking (see instructions on pack) or cook them separately and just add them to the soup. Voila!