ADAPTED from BBC Food
NOTES: This produced a light green, sweet noodle soup with a nice heat, but it wasn’t as fragrant as I expected. I might up the chilies on the next batch and perhaps add some acid to make it sour as well as spicy. For those who are fans of ginger, you might want to add an additional half inch. While this won’t quench a hankering for tom yum soup, it is a nice twist on chicken noodle soup and comforting for a cold rainy night.
I found the original BBC recipe a bit annoying for its imprecise measurements. How much is 1 good knob of ginger or a small jug of veggie stock?
INGREDIENTS: 1 inch of fresh ginger, 2 bird’s eye chilies, 2 stalks of lemongrasss, 3 garlic cloves, 1 handful of cilantro, 1 tablespoon of vegetable oil, 1/2 a teaspoon of coriander seeds, 1 pinch of ground tumeric, 4 cups of chicken stock, a few couple handfuls of rice noodles, 13.5 ounces of coconut milk, 1 large handful of shrimp (about ten), a few splashes of fish sauce
DIRECTIONS: Roughly chop the ginger, chilies, and cilantro. Peel the lemongrass so only the tender central stalk remains and roughly chop. In a good processor, with a good glug of oil, grind the ginger, chilies, cilantro, garlic, and lemongrass into a paste.
Fry in a medium saucepan to release the aromas. Add a pinch of turmeric and the freshly ground cilantro seeds. Add the chicken stock and bring to a simmer.
Meanwhile, place the dried noodles in a large bowl. Boil some water and pour over the noodles to soften them. This took 5-6 minutes for me.
Add the coconut milk to the soup and bring to the simmer again. Add the shrimp and cook for a few minutes. Now season with fish sauce and salt to taste. Strain the soup, and set aside the shrimp.
To serve, drain the noodles and divide among two bowls. Pour the soup over the noodles and garnish with shrimp and fresh cilantro.