Hot And Spicy Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 2 |
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178 calories per serving. This is a very light broth that packs a punch with the eastern flavours of the lemongrass, ginger and coriander. If you like it spicy, add more chilli or just leave the seeds in. Ingredients:
750ml chicken stock |
1/4–1/2 red chilli, de-seeded and very finely chopped |
1 small lemongrass stalk, outer leaves removed and finely chopped |
1 teaspoon tamarind paste |
1/2 teaspoon grated fresh ginger |
a handful of coriander, stalks left whole and tied in a little bundle and leaves roughly chopped |
160–180g skinless free-range chicken breast |
1 spring onion, finely sliced |
2 tablespoons fish sauce |
1 and a 1/2 to 2 tablespoons lime juice |
Directions:
1. Bring the stock to the boil in a saucepan with the chilli, lemongrass, tamarind paste, ginger and stalks of the coriander.
2. Once boiling, gently lower the chicken breast into the stock and simmer for 20 minutes, covered.
3. Turn the chicken over halfway through the cooking time. Discard the coriander stalks and remove the chicken breast.
4. Thinly slice the chicken and add back into the soup with the spring onion, chopped coriander, fish sauce and lime juice.
5. Reheat the soup and when piping hot, serve.
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