Noodle soups are served throughout Southeast Asia and I just love them!    

Serves 2-4   

Ingredients 

• 200g dried thin egg noodles  
• 2 tbsp cooking oil   
• 2-3 tbsps. store-bought red or green curry paste (or make your own)  
• 1 tsp curry powder   
• 2-3 cups chicken or vegetable stock   
• 1 tsp sesame oil  
• 1 stalk lemongrass, smashed   
• 400mls coconut milk   
• Salt to taste   
• 100-200g protein – cubed chicken or firm tofu, shelled prawns or halved boiled eggs   
• Juice of one lime or half a lemon  
• Garnishes – mint leaves, beansprouts, coriander, sliced chilli   

Method 

1. Boil the egg noodles in salted water until tender, then drain and set aside.   
2. Heat oil in large pot or wok and fry curry paste and curry powder until fragrant – about 1 minute.  
3. Add stock, sesame oil, lemongrass, and coconut milk. Bring to a simmer and cook for 10 minutes.  
4. Add the protein and simmer until cooked through. Taste and add salt if required. Add the juice of a lime or half a lemon.   
5. Divide the noodles evenly into bowls. Use a slotted spoon to share out the protein, then pour over hot broth over and garnish. Happy slurping!   

Easy homemade curry paste:   

• 2 red chillies, de-seeded & chopped  
• 6 cloves garlic   
• 1 x thumb-sized piece fresh ginger   
• ½ onion, chopped  
• ½ tsp salt  
• 2 tsps. ground coriander   
• 2 tsps. turmeric powder  
• ½ tsp shrimp oil or paste(optional)   
• 2 tbsps. cooking oil  
• 1 stalk lemongrass, chopped finely  

Blend it all together to a paste and store in a jar until needed. 

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