The kitchen corner

THAI STYLE CHICKEN NOODLE SOUP

(Serves 4)

Ingredients:

2 breasts of chicken, cooked and diced

4 sticks of lemon grass

4 spring onions, sliced

1 clove of garlic, crushed

2cm of root ginger, finely diced

2 red chilies, finely diced

3 pints of chicken stock

noodles (as many as you like)

oil for cooking

Method:

Heat a little oil in a pan and sweat off the spring onions, garlic, chillies and ginger without colouring. Add the chicken stock and the lemon grass. Bring to the boil and add the chicken and noodles. Simmer for 30 minutes. Remove the lemon grass and share into 4 bowls.