All the aromatic flavours of Thai cuisine are on show in this Thai chicken soup recipe from Andy Waters. The chef serves it in a cup to make it more appealing to kids - but present it as you wish.
Meanwhile, in a separate pan, pour enough boiling water over the dry noodles to cover. Bring to the boil and heat until the noodles are tender and cooked, approximately 2 minutes
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
