Amelia Freer's Spicy Thai Chicken Broth
Amelia Freer's Spicy Thai Chicken Broth

Spicy Thai Chicken Broth

GLUTEN-FREE, DAIRY-FREE

This broth provides an exquisite array of colour with a deliciously spicy kick, alongside a hefty dose of essential nutrients.

serves 3-4

INGREDIENTS

1ltr chicken stock
2 stalks of lemon grass
4 kafir lime leaves
15g ginger, peeled and thinly sliced
1 birds eye chili, sliced
1-2 tbsp fish sauce
juice of 1 or 2 limes
2 poached chicken breasts, shredded or diced
2 heads of bok choy, leaves separated
1 red pepper, sliced
1 carrot, finely sliced
2 spring onions, sliced
small bunch of coriander or Thai basil leaves, roughly chopped


STEP-BY-STEP

Lightly smash the lemon grass with a rolling pin so it is broken but still whole.

In a pan heat, lemongrass, stock, lime leaves, chilli and ginger, bring to the boil, turn down the heat and simmer for 5 minutes.

Remove the lime leaves, ginger and lemon grass and add the fish sauce, carrot and pepper, simmer for 5 minutes then add the chicken, bok-choy and spring onions, simmer for 3 minutes. Check for flavour balance as you may need to add a little more fish sauce or lime.

Serve with a generous topping of fresh herbs. If you like your Thai food spicy, serve with extra chopped chilli.

 


INGREDIENTS

1ltr chicken stock
2 stalks of lemon grass
4 kafir lime leaves
15g ginger, peeled and thinly sliced
1 birds eye chili, sliced
1-2 tbsp fish sauce
juice of 1 or 2 limes
2 poached chicken breasts, shredded or diced
2 heads of bok choy, leaves separated
1 red pepper, sliced
1 carrot, finely sliced
2 spring onions, sliced
small bunch of coriander or Thai basil leaves, roughly chopped


STEP-BY-STEP

Lightly smash the lemon grass with a rolling pin so it is broken but still whole.

In a pan heat, lemongrass, stock, lime leaves, chilli and ginger, bring to the boil, turn down the heat and simmer for 5 minutes.

Remove the lime leaves, ginger and lemon grass and add the fish sauce, carrot and pepper, simmer for 5 minutes then add the chicken, bok-choy and spring onions, simmer for 3 minutes. Check for flavour balance as you may need to add a little more fish sauce or lime.

Serve with a generous topping of fresh herbs. If you like your Thai food spicy, serve with extra chopped chilli.