Name: Coconut-chicken soup with turmeric
Yield: 4
Ingredients: 2 tbsp sunflower oil or other neutral oil; 400 ml chicken stock; 800 ml coconut milk, well shaken; 300 gm dried flat rice noodles, soaked in boiling water for 5 minutes to soften; 2 chicken breasts (200gm each), halved horizontally and thickly sliced; Tamarind purée (see note) and fish sauce, to serve; Thinly sliced spring onion, coriander, chilli oil, bean sprouts and crisp shallots (optional), to serve; Spice paste; 2 tbsp sunflower oil; 3 golden shallots, coarsely chopped; 30 gm ginger, coarsely chopped; 3 garlic cloves, coarsely chopped; 4 long red chillies, coarsely chopped; 1 lemongrass stalk, white part only, finely sliced; ½ tsp ground coriander; ½ tsp ground cumin; Pinch of ground turmeric or 5gm fresh turmeric, chopped

This noodle soup, with its base of turmeric, ginger, chilli and lemongrass, is not only simple to make, but restorative, too.

Ingredients

2 tbsp sunflower oil or other neutral oil

400 ml chicken stock

800 ml coconut milk, well shaken

300 gm dried flat rice noodles, soaked in boiling water for 5 minutes to soften

2 chicken breasts (200gm each), halved horizontally and thickly sliced

Tamarind purée (see note) and fish sauce, to serve

Thinly sliced spring onion, coriander, chilli oil, bean sprouts and crisp shallots (optional), to serve

Spice paste

2 tbsp sunflower oil

3 golden shallots, coarsely chopped

30 gm ginger, coarsely chopped

3 garlic cloves, coarsely chopped

4 long red chillies, coarsely chopped

1 lemongrass stalk, white part only, finely sliced

½ tsp ground coriander

½ tsp ground cumin

Pinch of ground turmeric or 5gm fresh turmeric, chopped

Method

1.For spice paste, combine ingredients in a jug and blend with a hand-held blender until a smooth paste, adding a little more oil or water if necessary.

2.Heat oil in a saucepan over high heat. Add spice paste and stir until fragrant and starting to smell roasted (2-3 minutes). Add stock and coconut milk, bring to the boil and season to taste with salt.

3.Meanwhile, drain noodles and divide among bowls.

4.Add chicken to soup, stir, then bring to a simmer and simmer until chicken is cooked through (5-6 minutes). Ladle soup over noodles and season with tamarind and fish sauce to taste. Top with spring onion, coriander, chilli oil, bean sprouts and shallots to serve.