A Luxurious and Deeply Aromatic Noodle Dish--I didn't come up with the name

Took this from 101 Cookbooks....I added shrimp and sliced mushrooms to give it more substance. So good!

For the spice paste:
Chilies - 4 or 5 small, hot red ones
Garlic - 2 or 3 small cloves
Ginger - a small lump, about the size of a walnut in its shell
Lemon grass - 2 or 3 plump stalks
Coriander seeds - a few
Coriander leaves - a few (hs note: cilantro for all you non-brits)
Ground tumeric - a teaspoon
vegetable oil - a little

For the soup:
Stock - vegetable, 500 ml
Coconut milk - 400ml (lite is ok)
A lime - just the juice
Soy sauce
Mint - a small handful of leaves

To finish:
Noodles - I think I used about 1 lb....big, chubby, fresh asian egg ones.

Halve and seed the chilies. Peel the garlic. Peel and shred the ginger. Finely slice the tender, innermost leaves of the lemon grass. Grind the coriander seeds or crush them in a mortar. Blitz it all to a thick paste in a food processor with the coriander leaves and any well scrubbed roots, plus the tumeric. You may need a few tablespoons of vegetable oil to help it go round but add as little as you can.

Place a fairly deep pan over moderate heat, add half the spice paste (keep the other half in the fridge for tomorrow) and fry it, movingit round the pan, for a minute or so, then pour in the stock, coconut milk, and a splash of soy sauce -- let it come to the boil. Turn the heat down and let the soup simer for ten minutes. Meanwhile cook the noodles briefly in boiling water and drain them.

Divide the noodles between four large, deep bowls and ladle over hot soup. Sprinkle with mint leaves.

Serves about 4.

Thai Chicken Soup with Coconut and Lemongrass

Ingredients:

6 cups good-quality chicken stock (Serves 2 as the main entree, or 4-6 as an appetizer)

1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey

1 lemongrass 1 stalk, OR 3 Tbsp. frozen prepared lemongrass

4 kaffir limes leaves (fresh or frozen)

1 cup shiitake mushrooms, sliced

1 thumb-size piece galangal or ginger, grated

1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili

1/2 to 1 can good-quality coconut milk

2 Tbsp. lime juice

2+ Tbsp. fish sauce

1 tsp. brown sugar (optional, according to taste)

handful fresh coriander leaves

handful fresh basil leaves

3 spring (green) onions, sliced

optional: other vegetables, like sliced bell pepper or cherry tomatoes

optional: *wheat or rice noodles, if serving as the main course (see tip below)

Preparation:

· Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.

· Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.

· Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.

· Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.

· Turn heat down to minimum. Add lime juice and stir.

· Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.

· Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl.

*Tip: If Serving with Noodles, I find it's best to prepare them separately from the soup, otherwise the soup becomes too thick (due to the starch from the noodles). Also, your leftovers will taste better this way. Enjoy!