Hot and Sour Chicken and Lemongrass Broth
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 shallots
- 3 tablespoons oil
- 2 garlic cloves
- 2 chilies
- 2 sticks lemongrass
- 3 fresh lime leaves
- 1 chicken breast
- 200 g tomatoes
- 2 limes
- splash fish sauce
- handful coriander
- 1 bunch spring onion
- handful bean sprouts
directions
- In a medium-size saucepan, sweat the shallots gently in half the oil. Keep the lid on to soften - but not colour -them.
- Meanwhile, blitz the garlic, chilli, lemongrass (ditch the woody end) and lime leaves (if you have them) in a blender with the rest of the oil until you have a smooth paste.
- Stir the paste into the shallots and fry for a couple a minutes before pouring in 1.2l of boiling water.
- Add the chicken breast. Once the liquid has come to a simmer, turn the heat down, put a lid on the saucepan and gently poach the chicken for 8-10 minutes (depending on size).
- Lift the breast out, toss in the halved tomatoes, turn the heat off and keep covered.
- Season the broth with lime juice and fish sauce until sharp and slightly salty.
- In a bowl, lightly toss the spring onions, coriander sprigs and bean sprouts together.
- Once cool enough to handle, tear the chicken breast into strips and stir back into the soup to warm through.
- Serve in bowls topped with a handful of the crunchy fresh vegetables.
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RECIPE SUBMITTED BY
hectorthebat
United Kingdom