Thai chicken noodle soup Recipe

• 1 litre/1¾ pints chicken stock
• 150g/5oz thin rice noodles or mung bean thread vermicelli
• 200ml/7fl oz coconut milk
• 1 x 3-4cm/1-1½in piece fresh ginger, peeled and sliced thinly, then cut into skinny strips
• 2 tbsp fish sauce
• 1 fresh long red chilli, de-seeded and cut into strips
• 1 tsp ground turmeric
• 1 tsp ready-made tamarind paste
• 1 tsp soft brown sugar
• 2 tbsp lime juice
• approx. 150g/5oz leftover cooked chicken, shredded
• 250g/9oz tender-shoot stir-fry (a mixture of pak choi, bok choi, spindly asparagus, Chinese kale, peanut shoots and Chinese chives), or other assorted vegetables
• 2-3 tbsp chopped fresh coriander, to serve

Directions