Thai Noodle Soup

Ingredients

• 1 teaspoon finely chopped galangal
• 1 tablespoon finely chopped lemongrass
• 1-2 fresh red chillies, sliced diagonally
• 3-4 kaffir lime leaves
• 250 grams noodles, boiled
• 1 tablespoon oil
• 1 tablespoon chopped garlic
• 1 medium carrot, peeled and cut into small cubes
• ¼ cup corn kernels
• Salt to taste
• ½ cup coconut milk
• 1 tablespoon cornstarch slurry
• Juice of ½ lemon 

Method

1. Heat oil in a non-stick pan. Add garlic and sauté till fragrant.
2. Add galangal, lemongrass and fresh red chillies, mix and sauté for a minute.
3. Add one cup of water, carrot and corn kernels. Tear and add kaffir lime leaves along with salt, stir and bring to a boil.
4. Add coconut milk, mix well and cook for two minutes. Add the cornstarch slurry, mix well and cook till the mixture thickens a little.
5.  Add lemon juice, mix well and bring to a boil.
6. Place a portion of the noodles into four individual soup bowls. Pour the soup over and serve hot.