2 chicken breasts - cut into strips
2 tablespoons of sesame oil
570 ml/1 pint of chicken stock
2.5cm/1" piece of fresh ginger - thinly sliced
3-4 mushrooms - quartered
3 cloves of garlic - sliced
2 small red chillies (hot)
juice of 1 lime
1 tablespoon of thai fish sauce (nam pla) or light soy sauce
fresh noodles or 1 layer of dried thai rice noodles

to serve
2 chinese leaves
2 spring onions - finely chopped
handful of fresh corriander - finely chopped
bunch of raw beansprouts
few drops of hot chilli and garlic sauce

METHOD

In a large saucepan or wok, heat the oil and fry the chicken. Add the ginger and the garlic and cook lightly. Add the mushrooms, stock, the chillies, the lime juice and the nam pla. Mix thoroughly before adding the noodles. Simmer for 4 minutes until the noodles are cooked. Place the chinese leaves in the bottom of a serving dish and pour the hot soup over them. Before serving, garnish with the spring onions, the coriander, the beansprouts and the hot chilli sauce.

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