Jack’s life-giving soup

Method

1. Pour the coconut milk into a large saucepan, then fill the can with water to rinse it out and add this to the pan, along with the shallot and chillies. If you are adding kaffir lime leaves, and I suggest you do, now would be the time. Bring to a gentle simmer and cook for a few minutes, then add the fish sauce, tamarind paste and fermented black bean paste – feel free to add more than the suggested amounts. Balance out the tartness of the tamarind with a little sugar – ideally palm sugar, but as the other flavours are so punchy, brown or even regular white sugar substitute well. Add your chosen protein and vegetables and heat until cooked though. Check the seasoning.
2. Soak the noodles in freshly boiled water with a pinch of salt for a few minutes, just to rehydrate them. When they are supple, drain well and divide between two or three bowls, then pour in the hot soup and serve. Chopped coriander or Thai basil would be welcome finishing touches, but are by no means essential.