Spicy Thai Chicken Broth
This broth provides an exquisite array of colour with a deliciously spicy kick, alongside a hefty dose of essential nutrients.
- 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
- The juice of 1 or 2 limes
- 2 poached chicken breasts, shredded or diced (or use leftover turkey instead of chicken)
- 2 heads of bok choy, leaves separated
- 1 red pepper, sliced
- 1 carrot, finely sliced
- 2 spring onions, sliced
- A 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.
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