Curried Noodle Soup

For the fresh curry paste:

• 1 thumb-sized piece of ginger (finely chopped)

• 4–6 garlic cloves (roughly chopped)

• 2–3 bird’s eye chillies (for heat)

• 2 large red chillies (for colour)

• 2 lime leaves (stalks removed, finely sliced)

• 1 small red onion (roughly chopped)

• 1 tsp turmeric powder

• 1 tbsp cumin seeds

• 1 tbsp coriander seeds

• Optional: 1–2 tbsp vegetable oil (if blitzing)

For the soup:

• 2–3 tbsp of curry paste (adjust to taste)

• 1 chicken breast or thigh, sliced thinly

• 1–2 garlic cloves (whole)

• 1–2 spring onions (chopped)

• 1–2 extra lime leaves

• 400 ml coconut milk (1 tin)

• 250 ml chicken stock

• 1 tsp sugar

• 2 tbsp fish sauce

• Zest of 1 lime

• Glass noodles (mung bean vermicelli), soaked in hot water for 2 minutes

• Optional garnish: extra chillies, fresh coriander

1. Toast the spices
   In a dry wok, toast the cumin and coriander seeds over a medium heat until fragrant. Add to your pestle and mortar or blender.

2. Make the curry paste
   Pound or blitz together the toasted spices, ginger, garlic, chillies, onion, lime leaves, and turmeric. Add a touch of oil if blitzing to help form a smooth paste.

1. Cook the paste
   Add the paste to a wok over a medium heat and cook for 7–8 minutes until the oil begins to separate and the aroma mellows.

2. Build the soup base
   Add the chicken, garlic, and spring onions. Stir until the chicken is sealed. Add extra lime leaves for added fragrance.

3. Coconut magic
   Gradually add the coconut milk in stages, scraping up all that flavourful paste as you go. Allow the oil to rise to the top between each addition, then add the chicken stock.

4. Season and simmer
   Add fish sauce, lime zest, and sugar. Simmer for 5–10 minutes until the flavours are balanced and the chicken is fully cooked.

5. Finish & serve
   Drain the noodles and divide between bowls. Pour the hot curried soup over the noodles, add chicken, and garnish as desired. Serve immediately.