FAST

Coconut-chicken soup

SERVES 4

This noodle soup, with its base of turmeric, ginger, chilli and lemongrass, is not only simple to make, but restorative, too.

2 tbsp sunflower oil or other neutral oil
400 ml chicken stock
800 ml coconut milk, well shaken
300 gm dried flat rice noodles, soaked in boiling water for 5 minutes to soften
2 chicken breasts (200gm each), halved horizontally and thickly sliced Tamarind purée (see note) and fish sauce, to serve Thinly sliced spring onion, coriander, chilli oil, bean sprouts and crisp shallots (optional), to serve

SPICE PASTE

For spice paste, combine ingredients in a jug and blend with a hand-held blender until a smooth paste, adding a little more oil or water if necessary. Heat oil in a saucepan over high heat. Add spice paste and stir until fragrant and starting to smell roasted (2-3 minutes). Add stock and coconut milk, bring to the boil and season to taste Add chicken to soup, stir, then bring to a simmer and simmer until chicken is cooked through (5-6 minutes). Ladle soup over noodles and season with tamarind and fish sauce to taste. Top with spring onion, coriander, chilli oil, bean sprouts and shallots to serve.