Meals and Courses

  • 1 litre (1¾ pints) chicken stock
  • 4 tablespoons Thai fish sauce
  • 1 tablespoon palm sugar or soft light brown sugar
  • 2 lemon grass stalks, sliced in half lengthways
  • 50 g (2 oz) galangal or fresh root ginger, peeled and finely sliced
  • 1 large bunch of coriander, finely chopped, leaves and stalks separate
  • 250 g (8 oz) boneless, skinless chicken thighs, cut into strips
  • 225 g (7½ oz) can bamboo shoots, drained (optional)
  • 200 g (7 oz) vermicelli rice noodles

Put the stock, fish sauce, sugar, lemon grass and galangal or ginger in a large saucepan and bring to the boil, then reduce the heat and simmer gently for 15 minutes. Strain through a sieve to remove the galangal or ginger and lemon grass. Return the liquid to the pan and stir in the chopped coriander stalks.

Add the chicken and simmer gently for a further 4–5 minutes or until cooked through. Add the bamboo shoots, if using.

Meanwhile, put the noodles in a large saucepan of boiling water, turn off the heat and leave to stand for 4 minutes, or according to the packet instructions, until tender. Drain well and divide between deep bowls. Ladle over the chicken soup, sprinkle with the chopped coriander leaves and serve immediately.

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