Thai Coconut Chicken Noodle Soup

The recipe

Instructions

1. 1
   Bruise the lemongrass with the back of a knife and slice the ginger. Put them in a large pan with the crumbled stock cube and a litre of water and simmer for 5 minutes.
2. 2
   Add the chicken thighs, cut into strips, along with the garlic and simmer for 8-10 minutes until the chicken is cooked through.
3. 3
   Pour in the coconut milk and fish sauce and bring back to a gentle simmer for 3 minutes.
4. 4
   Meanwhile cook the noodles in a separate pan of boiling water, then drain and divide between bowls.
5. 5
   Ladle the hot broth and chicken over the noodles, squeeze in the lime and scatter with coriander and sliced chilli.

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