Southeast Asian Noodle Broth
- 5 ozs dried Rice noodles (soaked in boiling water for 10 minutes)
- 2 Tbsps sesame oil
- 1 ⅔ cups light Coconut milk
- 1 ⅔ cups Tuna steak
- 2 red chili peppers (seeded and roughly chopped)
- 4 cloves garlic cloves
- 2 inches fresh ginger (peeled)
- 3 shallots (roughly chopped)
- 1 tsp Turmeric
- ¼ cup sunflower oil
- 2 large, skinless Chicken breasts (diced)
- 2 cups Bean sprout
- 2 Tbsps Fish sauce
- 2 Tbsps light soy sauce
- 1 tsp caster sugar
- ½ Lime (juiced)
- cilantro (to garnish)
Blitz together the sunflower oil, chilli, garlic, ginger, shallots, turmeric and coriander stalks in a food processor until you have a paste.
Scrape into a large saucepan set over a moderate heat and stir-fry for 1-2 minutes until fragrant.
Add the coconut milk, chicken stock and lime juice and stir well to combine. Bring to the boil, then reduce to a gentle simmer.
Add the chicken to the saucepan along with the fish sauce, sugar and soy sauce and simmer for 5-6 minutes. Add the beansprouts to the broth at this point.
Drain the noodles and toss in the sesame oil. Divide the noodles evenly between 4 metal soup bowls.
Spoon the broth on top and garnish with coriander leaves before serving.