Chicken, lime and lemongrass soup

1. 1

   Put the stock in a large, lidded saucepan, bring to a boil and cook until reduced by half.

2. 2

   Reduce to a simmer and add the lemongrass stalks, galangal and whole shallots and simmer for 10 minutes.

3. 3

   Add the chicken breasts, cover with a lid and gently simmer for 10-12 minutes, or until cooked through. Turn off the heat and remove the chicken, shred and set aside.

4. 4

   Strain the liquid, retaining the stock and discarding the aromatics.

5. 5

   Divide the chicken between 2 bowls and add 3 tablespoons lime juice and 1-2 tablespoons fish sauce to each. Add the sliced shallots, chillies and finely chopped lemongrass and leave to stand for 20 minutes at room temperature.

6. 6

   Reheat the stock to boiling and divide between the 2 bowls. Garnish with the coriander and serve.

1 serving ≈ 500 g

Nutrition values are estimates. - means data is unavailable.