1tbspLemongrass or 1 lemongrass stalk, mincedI used a pre-made paste from a tube
1tbspChilli powder
⅛-1/4tspDried Chilli flakesto taste
1.5 litre/6 cupsLow-sodium Chicken Brothpre-made or your own
250ml/1 cupCanned Crushed Tomatoes
2Chicken Breastdiced into bite size pieces
3tbspFish SauceNam Pla or Nuoc Mam
20g/1 cupCilantro/Coriander leaves
125g/4ozChow Mein Noodles or any other Asian noodles or even spaghettini
150g/2/3 cupSpinach
1lime, juice only
1tbspsesame seedsoptional
2green onionssliced, optional
½carrotcut into thin strips, optional
Instructions
In a large pot heat the vegetable oil and half the sesame oil, then add diced onions, celery, minced garlic, lemongrass paste, chilli powder and red chilli flakes and cook until soft over medium heat for 5 minutes. If you are using fresh lemongrass, remove the tough outer leaves from the stalk, lay it flat on a cutting board and bruise it with the flat side of a knife, then mince it finely.
Add the broth, tomatoes, chicken, fish sauce, cilantro leaves and bring to a boil, simmer for 10 minutes.
Add the noodles to the pot and cook according to package directions, mine took 5 minutes.
Once the noodles are done, stir in spinach leaves and lime juice and take off the heat. Flavour with the remaining sesame oil. Serve topped with sliced green onions, julienned carrots and sesame seeds.