Jamie Oliver's Thai Chicken Soup

Ingredients:

• 1 farm or organic chicken (2 kg)
• 225 g rice noodles
• 200 g of tamarind, broken into pieces
• 1 piece of sliced ​​ginger
• 1 red onion, sliced ​​into rings with peel
• 2 stalks, beaten and coarsely chopped lemongrass
• 1 head of garlic, cut in half
• 1 large bunch of fresh cilantro
• 1 can (400 ml) coconut milk
• Thai fish sauce
• Soy sauce
• 2 red chillies, seeded and chopped (1 diced, 1 sliced)
• A little olive oil
• Green onions, mint for garnish

Preparation:

1. Place the chicken in a large heavy-bottomed pot and add the tamarind, ginger, diced chili pepper, onion, lemongrass, and garlic. Finely chop the cilantro stems and add them to the pot, reserving the leaves for later use.
   
   Fill the pot with water and cover the chicken with a heavy lid or a smaller pot that fits inside the pot. Bring to a boil and simmer for 1-1.5 hours. When the chicken is done, remove it and flake the meat with a fork.
2. Mash the sauce, add coconut milk and a little fish sauce. Place the rice noodles in a bowl, pour boiling water over them, and let them sit for 3 minutes. Mix the coriander leaves with the thinly sliced ​​chili pepper.
   
   Strain the noodles, place a small amount in the bottom of each serving bowl, and season with soy sauce. Top with a mound of chicken, then pour in the strained sauce. Top with the chili and cilantro mixture and drizzle with olive oil. Sprinkle the soup with herbs.