- 2 stalks of lemongrass, white part only, bruised and coarsely chopped
- 2 small red chillies, bruised
- 4 kaffir lime leaves, coarsely torn
- 60 ml fish sauce, or to taste (¼ cup)
- 2 skinless chicken breasts (about 250gm)
- 12 green prawns, peeled, intestinal tracts removed, tails intact
- 100 gm chestnut mushrooms (see note)
- 1 kg fresh flat rice noodles, thinly sliced
- To serve: coriander and Thai basil leaves, thinly sliced small red chillies, lime wedges, and fish sauce
- 1Combine lemongrass, chillies, lime leaves, fish sauce and 1½ litres water in a saucepan. Bring to the boil over medium heat, reduce heat to low and simmer for 5 minutes to infuse. Add chicken and prawns and cook until prawns turn pink (2-3 minutes). Using a slotted spoon, transfer prawns to a plate and keep warm. Continue to cook chicken until cooked through (5-7 minutes), then transfer to plate with prawns and keep warm. Strain stock (discarding solids), return stock to pan and add mushrooms. Return to the boil over medium heat and cook until mushrooms are tender (2-3 minutes).
- 2Meanwhile, soak noodles in boiling water until tender (2-3 minutes). Drain and divide among bowls. Slice chicken and divide with prawns among bowls. Ladle over stock and mushrooms, scatter with herbs and chilli, serve with lime wedges and fish sauce.
If chestnut mushrooms are unavailable, substitute with sliced Swiss browns.