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Servings: 2
Ingredients
  • 2 chicken breasts
  • 150g of king prawns, peeled
  • ½ tbsp of coconut oil
  • ½ tbsp of sesame oil
  • 1 stick of lemon grass
  • 3 spring onions
  • 2 garlic cloves
  • fresh ginger, thumb-sized piece, peeled and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 500ml of chicken stock
  • 400ml of coconut milk
  • juice of half a lime, reserve the squeezed lime half
  • 1 tbsp of fish sauce
  • 1 tsp tomato purée
  • 1 tsp peanut butter
  • 1 tsp light brown sugar
  • 1/2 tsp ground turmeric, or a few strands of saffron
  • 200g of rice noodles
  • coriander leaves, to garnish
Steps
  1. Heat both the oils in a large pan and add the chopped lemon grass, spring onions, garlic, ginger and red chilli. Stir-fry over a low-medium heat for 2 minutes
  2. Add the chicken and prawns and cook for a further 2–3 minutes, until coloured
  3. Pour in the stock, coconut milk and lime juice and bring to a good simmer. Throw in the remaining lemon grass and the squeezed lime half
  4. Add a tablespoon of fish sauce, the tomato purée, peanut butter, sugar and turmeric or saffron, if using (the turmeric or saffron will give the soup a lovely deep colour but are not essential). Simmer the soup gently for about 10 minutes
  5. Meanwhile, place the rice noodles in a bowl and cover with boiling water; leave for 5 minutes, then drain and add to the soup. Mix well and taste, adding more fish sauce or a squeeze of lime if you think it needs it
  6. Serve ladled into deep bowls and garnish with coriander