Ingredients

2 oz rice noodles
a small peice of ginger root
1 clove garlic, crushed
4 spring onions, chopped
3 tbsps fish sauce
1 stalk lemon grass, chopped
3 pts light chicken stock
4 oz raw chicken, sliced in strips
1 red chilli pepper, finely sliced
2 oz beansprouts, blanched in boiling water
1 oz ginkho nuts, crushed
2 tbsps fresh coriander, chopped
1 lime

Method

Cook the noodles in boiling salted water for four minutes. Strain and set aside.

Saute the ginger on a low heat for 15 minutes. Cool and slice.

Add the ginger, garlic, spring onions, fish sauce and lemon grass to the stock and simmer for 45 minutes. Strain and reserve.

Add the chicken peices to the strained stock and simmer for 10 minutes.

Reheat the noodles by pouring over boiling water. Divide the noodles between the soup bowls. Pour over the soup.

Garnish each bowl with some of the sliced chilli, beansprouts, nuts, coriander and a wedge of lime.