Thai Noodle Soup

Soak the noodles

Place the rice noodles in a large bowl and cover with boiling water. Leave to soak for 6–8 minutes until just tender, then drain and set aside. Toss with a small drizzle of sesame oil to prevent sticking.

Build the broth

Heat a large saucepan or wok over a medium heat with a little vegetable oil. Add the garlic and ginger and fry for 1 minute until fragrant. Add the red curry paste and stir-fry for another minute. Bash the lemongrass stalks with the back of a knife to release their flavour, then add to the pan along with the chicken stock and coconut milk. Bring to a gentle simmer.

Cook the chicken

Season the sliced chicken breast lightly, then add to the simmering broth. Cook for 6–8 minutes until the chicken is cooked through with no pink remaining. Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust seasoning — add more fish sauce for saltiness or lime juice for brightness. Remove and discard the lemongrass stalks.

Finish and assemble

Add the baby spinach to the broth and stir until just wilted. Divide the drained noodles between four deep bowls. Ladle the hot broth and chicken over the noodles. Top each bowl with beansprouts, spring onions, fresh coriander, and sliced red chilli. Serve with lime wedges on the side for squeezing over.