Thai Chicken Soup

2 cups /500 ml low-salt chicken stock

2 kaffir lime or lemon myrtle leaves, optional

2 stalks fresh lemon grass or 2 teaspoons bottled lemon grass

1 bunch/150g fresh coriander with roots

5 thin slices fresh galangal or ginger

1 skinless chicken breast fillet, cut into thin strips

2 shallots, sliced

2 fresh bird's eye chillies or to taste

pinch sugar

2 tablespoons rice win (mirin) or sherry

juice of 1 lime

1.  Place stock and lime leaves in a large saucepan.  Bring to the boil

2.  Meanwhile, remove outer layers from lemon grass.  Chop.  Cut the roots from two of the coriander plants.  Chop.  Remove leaves from remaining coriander.  Set aside.

3.  Place lemon grass, coriander roots and galangal in a mortar.  Bruise with a pestle.  Alternatively, place ingredients in a plastic food bag.  Bruise with a rolling pin.

4.  Stir lemon grass mixture into stock.  Bring to simmering.  Simmer for 2-3 minutes.  Add chicken and shallots.  Simmer for 50-6 minutes or until chicken is cooked.

5.  Place reserved coriander leaves, chilies, sugar, fish sauce and lime juice in a small bowl.  Mix to combine.

6.  To serve, divide mixture between warm soup bowls.  Ladle over soup.  Mix gently to combine.  For a main meal, serve with steamed jasmine rice.

Serves 2

910 kilojoules/211 calories - per serve

3g total fat; 1 g saturated fat; 123 mg sodium

Make this delicious dessert

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