Hot And Sour Chicken And Lemongrass Broth

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 shallots
• 3 tablespoons oil
• 2 garlic cloves
• 2 chilies
• 2 sticks lemongrass
• 3 fresh lime leaves
• 1 chicken breast
• 200 g tomatoes
• 2 limes
• splash fish sauce
• handful coriander
• 1 bunch spring onion
• handful bean sprouts

Recipe

• 1 in a medium-size saucepan, sweat the shallots gently in half the oil. keep the lid on to soften - but not colour -them.
• 2 meanwhile, blitz the garlic, chilli, lemongrass (ditch the woody end) and lime leaves (if you have them) in a blender with the rest of the oil until you have a smooth paste.
• 3 stir the paste into the shallots and fry for a couple a minutes before pouring in 1.2l of boiling water.
• 4 add the chicken breast. once the liquid has come to a simmer, turn the heat down, put a lid on the saucepan and gently poach the chicken for 8-10 minutes (depending on size).
• 5 lift the breast out, toss in the halved tomatoes, turn the heat off and keep covered.
• 6 season the broth with lime juice and fish sauce until sharp and slightly salty.
• 7 in a bowl, lightly toss the spring onions, coriander sprigs and bean sprouts together.
• 8 once cool enough to handle, tear the chicken breast into strips and stir back into the soup to warm through.
• 9 serve in bowls topped with a handful of the crunchy fresh vegetables.