4 teaspoons soy sauce
2 teaspoons sugar
2 cloves garlic, crushed
2 single chicken breasts
100 grams cellophane noodles
1 litre good chicken stock
3 tablespoons chopped coriander stalks
1 tablespoon finely chopped fresh ginger
4 kaffir lime leaves
1 long red chilli, seeded and thinly sliced
1 stalk lemongrass, crushed with a rolling pin
3 shallots, thinly sliced
1 ½ cups thinly sliced button mushrooms
400 ml coconut cream
3 tablespoons fish sauce
4 tablespoons lime juice
coriander leaves to garnish
Preheat the oven to 180°C.
Put the chicken in a small roasting dish. Mix the garlic, sugar and the soy sauce and coat the chicken well. Place in the oven and roast until the chicken is cooked. Add a little water to the pan if it starts to catch on the bottom. Remove from the oven, cover and leave to rest.
Put the noodles in a bowl and cover with boiling water. Soak until they are soft. Drain well, toss in a little vegetable oil and set aside.
Place the chicken stock, coriander, ginger, kaffir lime leaves, chilli, lemongrass and the shallots in a saucepan. Bring to the boil and simmer for 10 minutes. Add the mushrooms and coconut cream and simmer for 3 minutes. Discard the lemongrass. Add the fish sauce, lime juice and the soaked noodles and bring to the boil.
Divide the soup and noodles between warm serving bowls. Slice the chicken and place on top. Garnish with coriander.