A Thai chicken soup recipe from Nigel Slater
Ingredients
- 500 g chicken breast or thigh cut into thin strips
- 1 1/2 litres good chicken stock
- 2 cloves peeled and finely chopped
- 2 small red chillies deseeded and finely chopped
- 2 stalks fresh lemongrass peeled, crushed and chopped
- 4 kaffir lime leaves shredded
- 1 tbsp thai fish sauce
- 4 spring onions finely sliced
- juice of a lime
- 1 handful fresh coriander leaves chopped
Servings:
Instructions
- Brush the chicken strips with oil and griddle until golden brown. Transfer to a medium sized saucepan and pour over the stock.
- Bring to the boil and add the garlic, chillies, lemon grass, lime leaves and fish sauce, Simmer gently for about 10 minutes.
- Add the spring onions, lime juice, a little salt and black pepper. Simmer for 5 minutes more.
- Stir in the coriander and serve steaming hot.
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