Created by ImPat on February 27, 2021
Step 1: For spice paste, combine ingredients in a jug and blend with a hand-held blender until a smooth paste, adding a little more oil or water if necessary.
Step 2: Heat oil in a saucepan over high heat and add spice paste and stir until fragrant and starting to smell roasted (2-3 minutes) and then add stock and coconut milk, bring to the boil and season to taste with salt.
Step 3: Meanwhile, drain noodles and divide among bowls.
Step 4: Add chicken to soup, stir, then bring to a simmer and simmer until chicken is cooked through (5-6 minutes). Ladle soup over noodles and season with tamarind and fish sauce to taste and top with spring onion, coriander, chilli oil, bean sprouts and shallots (if using) to serve.
Step 5: TIP -Tamarind purée is available in jars from Asian grocers and select supermarkets and if it's unavailable, substitute lime juice.