An aromatic broth with noodles and whatnot

Method

1. Start by preparing all the ingredients. Peel and finely chop the shallots and garlic. Peel and thinly slice the ginger and the galangal, if using. Rinse the kaffir lime leaves and roughly shred them. Trim and lightly bruise the lemongrass, and then cut it into large pieces.
2. Heat the oil in a large saucepan over medium heat. Sweat the shallots and garlic for a few minutes without colouring. Add the curry paste and ‘mash’ it around, then add the ginger and galangal and sauté for another minute or so while stirring.
3. Pour in the stock, adding the shredded kaffir lime leaves and large pieces of lemongrass. Cover and let everything simmer slowly for about 30 minutes, to release all the flavours. Towards the end, pour in the fish sauce and lime juice and simmer for another 1-2 minutes. Taste, and adjust the seasoning if necessary.
4. Strain the broth, wipe the saucepan clean and pour the broth back in. You can serve the broth either as soon as it’s done, or gently reheat it later on. As you are about to serve, garnish with the last kaffir lime leaves torn in half, and place a bowl of lime wedges on the table. Use a portable hotplate, if you have one, to keep the broth in the saucepan warm.