I have a horrible cold and have had for at least a month now, but sometimes out of the darkness comes light. And an excuse to feel sorry for yourself is sometimes quite nice, no? Here was mine. This broth is extremely versatile and can be the receptical of whatever vegetables you have lying around. The key really is a good chicken stock, so ideally make one from the leftovers of a roast chicken. By doing so you'll be killing two birds with one stone, the stock and the chicken for shredding in one fell swoop. If you really don't have time or inclination, this broth will be just fine rather than fantastic.
So, once you have the chicken stock (or cubes- shame on you) ready and your chicken finely shredded, get yourself a couple of inches of peeled ginger, two chillis, a couple of peeled garlic cloves and a couple of pieces of lemon grass. Give it all a good bashing in a pestle and mortar...or put in an ever handy freezer bag (always good and strong) and hit it with a rolling pin, or wooden spoon.
When you open the bag it will smell amazing.
Right, have your stock boiling away in a pan, a pan that is large enough to cook the required amount of noodles in, so also consider whether you need to add water if there is not enough stock. Through in your noodles, ensure that you do not over cook them. Next add in the contents of your mortar/ freezer bag, and the chicken. Squeeze in the juice of two lemons or limes, add a good glug of soy sauce and some fish sauce...finally lots of freshly chopped coriander and its stalks.
Give the broth a taste, it should have a real kick of chilli and zing of lime, taste it also for the balance of saltiness from the fish sauce and the soy. The main reason I haven't quantified a recipe for this dish is because it is SO subjective. Trial and error will be key.
I think it's a really good idea to serve with some extra lemon/lime wedges, coriander and spring onion. Enjoy!
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