Name: Thai chicken soup
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1.5 litre good-quality liquid chicken stock; 1 large stalk lemongrass, finely chopped; 350 gram skinless, boneless chicken thigh or breast, trimmed of fat and cut into fine strips; 3 kaffir lime leaves; 1 teaspoon grated ginger; 2 large red chillies, seeds removed, finely chopped; 1 tablespoon fish sauce; 3/4 cup coconut milk; 1 cup mushrooms, finely sliced; 2 cup green beans, sliced (frozen are fine); 1 teaspoon brown sugar (or to taste); 1 handful fresh basil; 1 handful fresh coriander; juice of 1 lime

Ingredients

1.5 litre good-quality liquid chicken stock

1 large stalk lemongrass, finely chopped

350 gram skinless, boneless chicken thigh or breast, trimmed of fat and cut into fine strips

3 kaffir lime leaves

1 teaspoon grated ginger

2 large red chillies, seeds removed, finely chopped

1 tablespoon fish sauce

3/4 cup coconut milk

1 cup mushrooms, finely sliced

2 cup green beans, sliced (frozen are fine)

1 teaspoon brown sugar (or to taste)

1 handful fresh basil

1 handful fresh coriander

juice of 1 lime

Method

1.Place the stock in a large saucepan, add the chopped lemongrass and bring to the boil, then add the chicken and cook for 7-10 minutes until the chicken is cooked through.

2.Reduce the temperature to a gentle simmer and add the kaffir lime leaves, ginger, chilli and fish sauce. Simmer for 10 minutes then add the coconut milk, mushrooms, beans and sugar.

3.When the vegetables are tender, add the fresh herbs and lime juice and serve.

Check label of fish sauce if eating gluten-free.
Note

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Ingredients

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