Serves 4
Ingredients:
2 chicken breasts (skinned)
3 lemongrass stalks (outer green leaves removed and inner white leaves sliced lengthways)
2 kaffir lime leaves
2 inches of ginger (trimmed and finely sliced) [For a more authentic asian flavour, try using galangal instead if you can find it)
1 large red chilli (seeds removed and sliced into rings)
1 litre chicken stock (the better the stock the clearer the broth will be)
2 tbsp fish sauce
1 tbsp light brown sugar
juice of 1 lemon
a carrot (thinly sliced into strips)
pak choi (cut off and discard the thickest part of the leaves)
mangetout
baby corn (halved lengthways)
baby spring onions (halved lengthways)
tenderstem broccoli
coriander to garnish
Method:
1. Put the lemongrass, lime leaves, ginger and chilli in a stock pot. Pour over the chicken stock and bring to the boil, then reduce the heat and gently simmer for 10 minutes.
2. Gently poach the whole chicken breasts in the broth for 5 minutes, then set aside and cut into strips. (Don't worry if there is a tiny bit of pink in the centre of the chicken at this point as it will cook through fully at the end.)
3. Add all the vegetables and simmer for another 5 minutes. Add the sliced chicken, fish sauce, lemon juice and sugar and simmer for another minute or until the chicken is no longer pink in the middle. Season to taste and garnish with sprigs of coriander before serving.
4. Enjoy!
P.S. For a more substantial meal you could add some cooked rice noodles when you reintroduce the chicken.
