Thai Chicken Soup

• 1 tablespoon sesame oil or 1 tablespoon chili oil
• 2 garlic cloves, chopped
• 2 scallions, trimmed and sliced
• 1 leek, trimmed and sliced finely
• 1 tablespoon fresh ginger, grated
• 1 red chili pepper, deseeded and finely chopped
• 12 ounces boneless skinless chicken breasts, cut into strips
• 3 12 cups chicken broth
• 2 tablespoons rice wine
• 1 tablespoon lemongrass, finely chopped
• 6 fresh lime leaves or 3 slices lime zest, shredded
• 7 ounces fine egg noodles
• salt and pepper

1. Heat the oil in a wok or large saucepan.
2. Add the garlic and cook over a medium heat, stirring for 1 min, then add the scallions, leek, ginger and chili and cook for a further 3 minutes.
3. Add the chicken, broth and rice wine, bring to the boil and simmer for 20 minutes Stir in the lemongrass and lime leaves or zest.
4. Bring a separate saucepan of water to the boil and add the noodles.
5. Cook for 3 mins, drain well then add them to the soup.
6. Season to taste with salt and pepper.
7. Cook for a further 2 minutes Remove from the heat, ladle into individual bowls and serve hot.

sesame oil, garlic, scallions, fresh ginger, red chili pepper, chicken breasts, chicken broth, rice wine, lime, egg noodles, salt

Taken from www.food.com/recipe/thai-chicken-soup-412092 (may not work)