Noodle Soup

Method

Serves 2 people

1. Pound garlic, chillies and ginger to a paste (optionally add coriander seeds, cumin seeds, Thai 7 spice or Chinese 5 spice) and fry the paste in vegetable oil until the aromas are released.
2. Add good stock to match your protein choice, some soy sauce and a stick of lemongrass if you wish, allow the flavours to steep in the stock while you prepare the veg.
3. I have used a mixture of carrot, spring onion, pepper, courgette and broccoli. Everything needs to be finely chopped; I use a julienne peeler and mandolin to help. Once chopped add to the stock and spices and simmer for a couple of minutes.
4. Add your protein – finely shaved beef or chicken, prawns or bite-sized pieces of fish, Quorn or soya.
5. Add your noodles which can be egg or rice noodles and simmer as per the packet instructions.
6. Serve with a generous handful of fresh herbs (coriander, Thai basil, parsley, chives, peppery young salad leaves) and a good wedge of fresh lime, extra soy sauce and I’ve decorated it with some chive flowers.