My version of a traditional spicy Asian noodle soup. Seasoned with hot chili, green herbs, lemongrass, ginger, and garlic; it's hearty with added shredded chicken and thin noodles. Delicious!
Remove the stems from the chiles, peel the garlic, peel and roughly chop the ginger and lemongrass. Put all these ingredients into a food processor with the cilantro stems and leaves, and the sesame oil. Process to a rough paste.
Heat a soup pot over medium-high heat. Add the spice paste and fry for a minute, stirring all the while. Add the stock and the coconut milk and bring to a boil. Lower the heat and simmer for about 8 minutes. Add the fish sauce, tamari, lime juice, and cooked noodles and chicken. Simmer again until piping hot. Taste for seasoning and adjust to your liking. Add additional cilantro leaves and fresh mint, torn or coarsely chopped, and serve. Pass fresh lime wedges with the soup.
The original recipe is in the book "Tender" by Nigel Slater. You can see it here.