lemongrass and ginger chicken soup
- 2 litres hot chicken stock
- 2 cups (500ml) hot water
- 4cm piece ginger, sliced
- 2 stalks lemongrass, bruised and halved
- 5 coriander roots, trimmed
- 4 cloves garlic, crushed
- 5 thai lime leaves
- 1 teaspoon fish sauce
- 1kg chicken breast fillets, trimmed
- 2 bunches choy sum, trimmed
- asian chilli jam, micro coriander leaves and bean sprouts, to serve
- Place the stock, water, ginger, lemongrass, coriander roots, garlic, lime leaves and fish sauce in a large saucepan over high heat and bring to the boil.
- Add the chicken and cook for 8–10 minutes or until tender and cooked through. Remove the chicken and thinly slice. Strain the soup, discarding solids, and return to the saucepan.
- Add the choy sum and cook for 1 minute or until tender. Divide the soup between bowls, and top with the chicken, chilli jam, coriander and bean sprouts to serve. Serves 4.
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