Any sort of noodles can be used in this quick and tasty broth.

THAI CHICKEN BROTH

Ingredients
Serves 6

4 boneless, skinless chicken thighs, about 300g (11oz)
1 tablespoon olive oil
3 garlic cloves, peeled and chopped
2 medium red chillies, de-seeded and finely sliced
1 lemongrass stalk, finely sliced or 1 tablespoon lemongrass puree
5cm (2 inch) piece of fresh root ginger, peeled and finely chopped
1.2 litres (2 pints) chicken stock
50g (20z) rice noodles
8 coriander sprigs
125g (4oz) French beans, trimmed and cut into 3
125g (4oz) bean sprouts
4 spring onions, trimmed and sliced
1 tablespoon Thai fish sauce
Juice of half a lime

1. Cut the chicken into cubes.  Heat the oil in a large pan, add the chicken, garlic, chillies, lemon grass and ginger and cook gently for 3-5 minutes until the chicken is opaque.
2. Add the stock, bring to the boil, then simmer for 10 minutes or until the chicken is cooked through.
3. Meanwhile, put the noodles into a heatproof bowl, pour on boiling water to cover and leave to soak for 4 minutes. Pick the leaves off the coriander and put to one side.
4. Finely chop the coriander stalks and add to the pan with the French beans.  Cook for 3 minutes.  Add the bean sprouts and spring onions, Thai fish sauce and limejuice.  Bring to the boil and check the seasoning adding more lime juice if necessary.
5. Drain the noodles and divide among 4 deep serving bowls.  Ladle the broth over the noodles making sure each serving has a share of chicken and bean sprouts.
6. Garnish with the coriander leaves and serve.