This makes enough for two. It’s really quick and easy to make, basically you throw everything in, let the aromas rise and it’s done! You just have to have a few handy store cupboard ingredients available. I think it is worth having them all though, things like the lime leaves and the fish sauce add so much to the flavour and always good to have to hand!
800 ml chicken stock
Thumb sized piece of ginger, finely sliced
2 cloves garlic, finely sliced
3 lime leaves
1 or 2 small birdseye chillies (depending how hot you like it) deseeded
1 big or two small chopped chicken breasts
1 nest of fine vermicelli rice noodles
4 button mushrooms finely sliced
2 sliced spring onions
2 tbsp Thai fish sauce
2 tbsp caster sugar
Squeeze of fresh lime
Generous handful of chopped coriander
Bring the chicken stock to simmering point and add the ginger, garlic, chilli and lime leaves. Simmer for 5 or 6 minutes until the broth starts to become really aromatic. Add the chicken breast and wait for the broth to come back to a gentle simmer. Then add the spring onions and mushrooms and finally the noodles. The noodles cook in about 3 or 4 minutes, once they are done take the soup off the heat and add the fish sauce and sugar. Once in the bowl, squeeze the fresh lime over the hot broth and then add the coriander. I like mine especially citrussy so I like an extra slice of lime to squeeze over if I need it.