Ingredients:
1 cup thin dried noodles
1 liter chicken stock
6 slices ginger, thick
2 small red chilies
2 stalks lemongrass
4 fresh lime leaves
2 limes, juiced
1 tablespoon fish sauce
200 g cooked chicken
mint
coriander leaves
Directions:
Bring the chicken broth to a boil.
While this is happening, cut the ginger into thin shreds.
Also halve the chillies, deseed them and chop the pepper finely.
Cut the lemongrass into thin rings.
Shred the lime leaves.
Tip everything you’ve just chopped into the stock, as well as the noodles, lime juice and fish sauce.
Cut the chicken into small pieces and throw it in as well, then simmer for 5-7 minutes.
Remove the mint and coriander from their stems.
Divide them into two soup bowls and ladle the soup over the herbs.
Servings: 2
Time preparation: 10 min.
Time total: 20 min.