Lemongrass and Ginger Chicken Soup

Prep Time: 30 minutes

Caters To: 4 gobblers

Challenge Level: Beginner

From The Pantry:

• 2 litres hot chicken stock
• 2 cups hot water
• 4 cms ginger, sliced
• 2 stalks lemongrass, bruised and halved
• 5 coriander roots, trimmed
• 4 cloves garlic, crushed
• 5 kaffir lime leaves
• 1 teaspoon fish sauce
• 1 kilogram chicken breast, filleted
• 2 bunches choy sum, trimmed
• Micro coriander leaves to garnish

Cook Away:

1. In a large saucepan add chicken stock, water, ginger, lemongrass, coriander roots, garlic, kaffir lime and fish sauce. Bring to boil.
2. Add chicken breasts and cook until soft and tender, 8 – 10 minutes. Remove the chicken and keep aside.
3. Strain the soup, discarding solids and return to the saucepan. Add choy sum and cook until tender, about 1 minute.
4. Thinly slice the cooked chicken kept aside and add to individual bowls. Ladle in soup broth and garnish with coriander leaves.

Serve with a side of Asian chilli jam and relish!

Recipe Courtesy: Donna Hay

Featured Image Courtesy: bonappetit.com