Thai Chicken Noodle Soup

Wash coriander thoroughly to remove any grit and finely chop roots and stems. Pick leaves from their stems and set aside. Peel and thinly slice eschalots.

Heat oil in a deep frypan over medium-high heat. Add eschalot and coriander roots and stems and cook, stirring occasionally for 2–3 minutes or until tender.

Add curry paste and cook, stirring, for 1–2 minutes or until fragrant. Add coconut milk. Fill the coconut milk can with water, add to pan and stir to combine.

Trim lemongrass stalk and use the back of a large knife to bruise. Add to pan. Crush lime leaves in your hand and add to pan. Squeeze in the juice of ½ a lime. Add chicken and fish sauce and bring to a simmer, making sure chicken is submerged. Reduce heat to low and cook for 12–15 minutes or until chicken is cooked through.

Trim beans, add to broth and cook for 1–2 minutes or until just tender. Remove chicken from broth and, using two forks, coarsely shred chicken and return to the broth, stir to combine.

Meanwhile, cook noodles in a saucepan of boiling water for 3–4 minutes or until just tender. Drain. Divide noodles between bowls and ladle over chicken soup, discarding lemongrass and lime leaves. Sprinkle with crispy shallots and coriander leaves. Cut remaining lime into wedges and squeeze over to serve.