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This is good as a breakfast, can be adapted to using whatever ingredients you have handy and makes an interesting, clear, spicy soup. Submitted by Jay.

Thai Noodle Soup

6 ounces Thai rice noodles
1 teaspoon sunflower oil
1 clove garlic, finely chopped
1 stalk lemongrass
1 strip of lime peel
2 quarts chicken stock
1 finely chopped, seeded red chile
1 ounce fresh spinach, well-rinsed, finely shredded
1 bunch cilantro sprigs

1. Boil about 1 quart water in a medium saucepan; place a large, heat-proof mixing bowl on wire rack. Place rice noodles into bowl; when water boils pour water over noodles. Allow noodles to soak 4-5 minutes; drain and return noodles to bowl. Set aside.
2. Heat oil in a large, deep heavy-bottomed skillet. Add chopped garlic, sauté for 1 minute; remove from heat.
3. Crush lemongrass; add to skillet. Add lime peel and stock; cook 10 minutes.
4. Strain stock (if necessary) into a large bowl, return strained stock to saucepan, add chili, cook 3 minutes. Add noodles and shredded spinach; cook 1 additional minute.
5. Ladle into bowls and top with sprigs of cilantro.

Makes 3 servings.

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