Spicy Thai Chicken Broth
This recipe accompanies my article Detox: Fact or fiction? which features in my What’s the Evidence? series.
You’ll Need (Serves 3-4)
- 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.
