Malaysian chicken noodle soup

Ingredients

Method

1. 1Trim the lemongrass to the tender cores and slice them. Peel the fresh ginger and the garlic. Pound the lemongrass, ginger, garlic, red chillies and curry powder in a pestle and mortar to a coarse paste.
2. 2Pat the 2 Chicken Breast Fillets dry and season both sides with the sea salt and black pepper.
3. 3Heat 1 tbsp of the rapeseed oil in a cast-iron skillet over medium-high heat. Sear the fillets for 5–6 minutes on the first side until deep golden, then 3–4 minutes on the second, until 74°C or the juices run clear and the flesh is no longer pink in the centre. Rest for 5 minutes, then slice.
4. 4Lower the heat to medium. Add the other 1 tbsp rapeseed oil and the paste to the same skillet and fry for 2 minutes, scraping the browned bits, until the paste smells sweet and the oil looks glossy.
5. 5Crumble in the chicken stock cubes. Pour in 100 ml water, the light soy sauce and the sugar. Boil uncovered for 2–3 minutes until the liquid has reduced to a dark glaze that coats a spoon.
6. 6Tip the glaze into a stockpot. Stir in the coconut milk and 700 ml water. Bring to a simmer and cook for 5 minutes, uncovered, until the broth tastes savoury and lightly coats a spoon. Do not boil hard.
7. 7Meanwhile, boil the dried egg noodles in a large pan of salted water for the time on the pack, so they drain as the broth finishes. Drain well.
8. 8Take the broth off the heat. Stir in the juice of 1 lime. Taste and add a pinch more salt if it needs it. Cut the other lime into wedges and slice the spring onions.
9. 9Divide the noodles between four bowls, ladle over the broth, and lay on the sliced chicken. Finish with the spring onions and a lime wedge each.