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Thai coconut chicken noodle bowl

  • 225g Thai rice noodles
  • 1.4L chicken stock
  • 2 stalks lemongrass
  • 1 large, skinless chicken breast
  • 70g chestnut mushrooms, sliced
  • 1 fresh red chilli pepper, minced, or more to taste
  • 1 (400g) tin coconut milk
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons fish sauce (optional)
  • 1 tablespoon minced garlic
  • 2 tablespoons lime juice
  • 1 pinch sugar, or to taste (optional)
  • 1 lime, cut into wedges
  • 3 spring onions, sliced
  • 1 small bunch fresh basil leaves, chopped
  • Bring a large pot of water to the boil. Remove from heat, add noodles and cover.
  • Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
  • Bring chicken stock to the boil in another large pot. Add lemongrass, chicken, mushrooms and red chilli pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce and garlic. Simmer soup gently until chicken is cooked through, 10 to 15 minutes.
  • Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
  • Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, sliced spring onions and basil.