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Spicy Thai Chicken Soup

This soup is our variation on Tom Yam Kung (or Spicy Thai Soup) 8 Kaffir lime leaves 600ml Chicken stock 2 Stalks lemon grass 2 Red Chillies finely sliced 15g Galangal (or ginger) finely sliced 2tsp Thai red curry paste 300g Chicken cut into bite size pieces 100g Tiny button mushrooms 20g Corriander 1tbsp Fish sauce (Nam Pla) 400ml Can Cocoanut milk 70g Stir-fry Rice noodles 150g Peeled raw tiger prawns 8 Cooked Crevets or large tiger prawns to garnish Prepare all of the ingredients before you start cooking.

Peel the tough outer layers from the lemon grass and discard.  Finely slice the remaining lemon grass, place into a mortar and pestle and pound lightly to soften and release the flavours. Place the lime leaves, lemon grass, chilli, ginger, thai red curry paste, chicken, mushrooms, and chicken stock into a pan and bring to the boil.  Reduce the heat and simmer for 10 minutes. Place the rice noodles into a bowl and cover with boiling water.  Leave the noodles for 4 minutes, drain and rinse under cold water. After 10 minutes, add the corriander, fish sauce, cocoanut milk and raw tiger prawns to the pan and heat gently for 3-4 minutes. (or until the prawns are cooked)  Don't boil the soup as this might cause the cocoanut milk to "split". Place a quarter of the rice noodles into the bottom of a serving bowl and cover with the soup.  Garnish with a few corriander leaves and Crevets and serve.

Tips. It's important to crush the lemon grass to release the flavour and aroma.  If you don't have a mortar and pestle, simply place the lemon grass on a chopping board and crush it with the back of a wooden spoon. If you can't find kaffir lime leaves, (I get mine in Tesco) use the grated rind of a lime.