Preparation time: 15 minutes
Cooking time: 30 minutes
3 sachets of miso soup stock/3 chicken stock cubes
Two pints of water
Two gloves of garlic
Four chillies, two red, two green
Two stalks of lemon grass
A bunch of coriander
Thai fish sauce
Five medium sized tomatoes
Two chicken breasts
A bunch of spring onions/scallions
Bunch of pak choi
A packet of straight to wok noodles
Dissolve your stock cubes/sachets in hot water in a large pan. Keep this pan over a low heat.
Chop up the lemon grass stalks, peel and chop the ginger, chop a red and green chilli, leaving the seeds in, remove the coriander stalks from the bundle, and roughly chop the garlic cloves. Add all this to the stock, along with two tablespoons of Thai Fish Sauce and stir occasionally.
After about 15 minutes on a low heat, this should have become fragrant, and able to smell the various ingredients.
Remove the pan from the heat and strain the stock through a sieve, and pour the stock back into the cooking pan.
Thinly slice the chicken and add this to the stock, keeping it over a low heat, allowing the chicken to poach for four minutes.
Meanwhile, score the tops of the tomatoes and plunge them into boiling water for a minute, before removing their skins and seeds and chopping them into strips. Remove the seeds from the remaining two chillies and chop these finely. Also roughly chop the spring onions, keeping the firm, whiter part, and removing the leaves. Remove the noodles from the packet and ensure they are not all stuck together. Add all these to the mixture and remain on a low heat.
Now roughly chop the pak choi and add to the soup, stirring occasionally. While the pak choi is cooking down, squeeze four limes and add the juice to the soup.
Serve into bowls, with roughly chopped coriander placed in the base prior to the soup being ladled in.
Can be served in smaller portions for starters or larger bowls for main course.
Can be made without meat or with prawns, pork, beef, duck or other alternatives.