Thai Chicken Noodle Soup

Rinse coriander, pick leaves and set aside. Finely chop roots and stems. Peel and thinly slice eschalot.

Heat oil in a large saucepan over medium-high heat. Add eschalot and coriander roots and stems and cook, stirring occasionally for 1-2 minutes or until tender.

Add curry paste and cook, stirring, for 30 seconds or until fragrant. Add coconut milk and 750ml (3 cups) water. Stir to combine.

Trim green top from lemongrass stalk, halve the stalk lengthways, and use the back of a large knife to bruise the root. Crush lime leaves in your hand. Add lemongrass, lime leaves, fish sauce and chicken to pan. Bring to a simmer and cook for 12 minutes or until cooked through. Cut lime into wedges.

While the chicken is cooking, place noodles in a heatproof bowl and cover with boiling water from the kettle. Stand for 4-5 minutes or until softened. Drain.

Trim beans. Add to broth and cook for 1–2 minutes or until just tender. Remove chicken from broth using tongs and place on a board. Cut into thick slices. Divide noodles between bowls, ladle over broth, discarding lemongrass and lime leaves. Top with chicken, crispy shallots and coriander leaves. Serve with lime wedges.