Fragrant chicken noodle soup recipe
 This recipe shows you how to make a chicken soup to get the tastebuds tingling. Quick, easy and full of aromatic herbs. 1 litre/1¾ pints chicken stock (home-made or bought)2 lemongrass stalks4 bird’s eye chillies4-5 kaffir lime leaves (optional)3 long shallots, peeled and finely sliced50g/2oz piece fresh root ginger, peeled and sliced thinly3 garlic cloves, peeled and halved lengthways4 tbsp lime juice2 tbsp nam pla (Thai fish sauce)100g/3½oz medium rice or egg noodles100g/3½oz mangetout, trimmed and sliced diagonally 1 red pepper, deseeded and very thinly slicedsmall bunch fresh coriander, roughly torn 1 litre/1¾ pints chicken stock (home-made or bought) 2 lemongrass stalks 4 bird’s eye chillies 4-5 kaffir lime leaves (optional) 3 long shallots, peeled and finely sliced 50g/2oz piece fresh root ginger, peeled and sliced thinly 3 garlic cloves, peeled and halved lengthways 4 tbsp lime juice 2 tbsp nam pla (Thai fish sauce) 100g/3½oz medium rice or egg noodles 100g/3½oz mangetout, trimmed and sliced diagonally 1 red pepper, deseeded and very thinly sliced small bunch fresh coriander, roughly torn 250g/9oz chicken mince2 spring onions, trimmed and finely sliced1 garlic clove, peeled and crushed1 birds eye chilli, finely chopped 1 tbsp cornflour, plus extra for dusting¼ tsp fine sea salt2 tbsp chopped fresh coriander leavesfreshly ground black pepper 250g/9oz chicken mince 2 spring onions, trimmed and finely sliced 1 garlic clove, peeled and crushed 1 birds eye chilli, finely chopped 1 tbsp cornflour, plus extra for dusting ¼ tsp fine sea salt 2 tbsp chopped fresh coriander leaves freshly ground black pepper Method To make the soup base, pour the stock into a large saucepan and bring to a simmer. Finely chop one of the lemongrass stalks and add to the pan. Split two of the chillies lengthways almost all the way through and add to the pan. Add the lime leaves, if using, one of the sliced shallots and all the ginger and garlic. Bring to a low simmer and cook gently for 15 minutes. Remove from the heat and leave to stand..For the chicken balls, put all the ingredients in a large bowl and mix until well combined. Tip some cornflour onto a plate and use dust your hands. Roll the chicken mixture into 16 small balls and put on a large dinner plate. Strain the infused stock through a sieve into a clean pan. Stir in the remaining shallots, lime juice and fish sauce. Slice the remaining two bird’s eye chilles very finely and add to the pan. Bash the lemon grass with a rolling pin to bruise, and stir into the stock.Bring to a gentle simmer and add the chicken balls. Cook for five minutes, allowing the liquid to bubble. Add the noodles and return to a simmer for two minutes. Stir in the mange tout and red pepper and simmer for two minutes more until the chicken balls are cooked through and the vegetables and noodles are just tender. Add salt and freshly ground black pepper, to taste, adding a little extra lime juice or fish sauce if needed.Ladle into deep bowls, scatter the coriander over and serve. To make the soup base, pour the stock into a large saucepan and bring to a simmer. Finely chop one of the lemongrass stalks and add to the pan. Split two of the chillies lengthways almost all the way through and add to the pan. To make the soup base, pour the stock into a large saucepan and bring to a simmer. Finely chop one of the lemongrass stalks and add to the pan. Split two of the chillies lengthways almost all the way through and add to the pan. Add the lime leaves, if using, one of the sliced shallots and all the ginger and garlic. Bring to a low simmer and cook gently for 15 minutes. Remove from the heat and leave to stand.. Add the lime leaves, if using, one of the sliced shallots and all the ginger and garlic. Bring to a low simmer and cook gently for 15 minutes. Remove from the heat and leave to stand.. For the chicken balls, put all the ingredients in a large bowl and mix until well combined. Tip some cornflour onto a plate and use dust your hands. Roll the chicken mixture into 16 small balls and put on a large dinner plate. For the chicken balls, put all the ingredients in a large bowl and mix until well combined. Tip some cornflour onto a plate and use dust your hands. Roll the chicken mixture into 16 small balls and put on a large dinner plate. Strain the infused stock through a sieve into a clean pan. Stir in the remaining shallots, lime juice and fish sauce. Slice the remaining two bird’s eye chilles very finely and add to the pan. Bash the lemon grass with a rolling pin to bruise, and stir into the stock. Strain the infused stock through a sieve into a clean pan. Stir in the remaining shallots, lime juice and fish sauce. Slice the remaining two bird’s eye chilles very finely and add to the pan. Bash the lemon grass with a rolling pin to bruise, and stir into the stock. Bring to a gentle simmer and add the chicken balls. Cook for five minutes, allowing the liquid to bubble. Add the noodles and return to a simmer for two minutes. Bring to a gentle simmer and add the chicken balls. Cook for five minutes, allowing the liquid to bubble. Add the noodles and return to a simmer for two minutes. Stir in the mange tout and red pepper and simmer for two minutes more until the chicken balls are cooked through and the vegetables and noodles are just tender. Add salt and freshly ground black pepper, to taste, adding a little extra lime juice or fish sauce if needed. Stir in the mange tout and red pepper and simmer for two minutes more until the chicken balls are cooked through and the vegetables and noodles are just tender. Add salt and freshly ground black pepper, to taste, adding a little extra lime juice or fish sauce if needed. Ladle into deep bowls, scatter the coriander over and serve. Ladle into deep bowls, scatter the coriander over and serve.