CHICKEN NOODLE SOUP

I love this thai noodle different from the chinese version. The diferent is the ingredient,it has lemongrass and kaffir lime leaves flavor.

CHICKEN NOODLE SOUP
serve 4

Ingredients;
1 tbsp sesame oil,or chilli oil
2 garlic,chopped
2 spring onion,trimmed and sliced
1 chinese leek,trim and finely sliced
1 tbsp grated fresh ginger
1 fresh red chilli,deseeded and finely chopped
350g skinless boneless chicken,cut into strips
900 ml chicken stock
2 tbsp rice wine
1 tbsp chopped lemongrass
6 kaffir lime leaves,finely shreded
200g fine egg noodles
salt and pepper

method;
1.heat the oil in a wok,add the garlic and cook over a mediumheat,stirring for 4 minute,then add the spring onion,leek,ginger and chilliand cook,stiring for a further 3 minutes.add the chicken stock and rice wine,bring toa boil and simmer for 20 minutes.stir in the lemongrass and kaffir lime leaves.
2.bring a separate saucepan of water to the boil and addthe noodles.cook for 3 minute drain well,then add to the soup. season to taste with salt and pepper.cook for a further 2 minutes.remove from heat,ladle into individual warme bowls and serve hot.