Thai Chicken-Coconut Soup

Step 1

In a large bowl,soak the dried noodles with enough lukewarm water to cover for 20 minutes,until soft. Drain well and set aside.

Step 2

In a large pan,boil chicken stock over high heat. Reduce heat to low,add lemongrass,gingerroot,lime leaves and chile. Simmer for 5 minutes.

Step 3

Add sliced chicken breasts and continue simmering for an additional 3 minutes (until flesh is poached). Gradually stir in the coconut cream,Thai fish sauce and most of the lime juice. Continue simmering for 3 minutes.

Step 4

Add bean sprouts and scallions and simmer for an additional 1 minute. Taste and gradually add extra Thai fish sauce or lime juice at this point. Remove and discard the lemongrass stalk.

Step 5

Divide soaked and drained noodles among 4 bowls. Bring the soup back to a boil,then add the soup to each bowl. Sprinkle Thai chicken-coconut soup with cilantro leaves