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
2 tablespoons rice win (mirin) or sherry
juice of 1 lime
stock and lime
leaves in a large saucepan. Bring to the boil
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
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
calories - per serve
3g total fat; 1 g saturated fat; 123 mg