1tbsp sesame oil
1 red onion, finely sliced
2 cloves garlic, chopped
1 stalk lemon grass, finely chopped
2cm root ginger, finely chopped
lime leaves (I used about 20 medium sized), roughly chopped
1l chicken stock (I used a Knor stock cube)
1/2 carrot, grated
1/4 white cabbage, shredded
100g chicken , thinly sliced
Cherry tomatoes
2 tbsp thai basil, roughly chopped
egg noodles
1tbsp dark soy sauce
Method
heat the oil in a pan, add the onion, garlic, ginger, lemon grass and lime leaves stir and cook for 5 minutes. Pour over the stock and bring to a rolling boil then reduce the heat, add the carrot and cabbage and simmer together for 15 minutes. Add the tomatoes and chicken, cook for 5 minutes before adding the noodles and Thai basil. Stir through and allow to simmer for 2-3 minutes. Check the noodles are cooked then stir in the soy sauce. Check the seasoning - you should not need extra as the soy and stock are already salty and you don't want to over power the fresh herb taste.
Using tongs portion the noodles into bowls then ladle the soup and chicken over the top, ensuring there is plenty of soup.
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