Chicken and lemongrass soup
Extra light sour cream
⅓ cup(s), (80g)
2000 ml, (8 cups)
½ cup(s), (100g)
1 piece(s), stick, pale section only, finely chopped
1 clove(s), crushed
Chicken thigh, skinless, raw
320 g, (buy 400g), fat trimmed, cut into 2cm pieces
1 medium, cut into matchsticks
100 g, cut into matchsticks
½ cup(s), sprigs
- Place stock in a large saucepan over high heat and bring to the boil. Add rice, lemongrass and garlic. Reduce heat and simmer, uncovered, for 6–8 minutes or until rice is partially cooked.
- Add chicken and simmer, uncovered, for 5 minutes or until chicken is cooked through and rice is tender. Add carrot and snow peas for the last 2 minutes of cooking. Season with salt and freshly ground black pepper.
- Divide soup among serving bowls. Serve topped with sour cream and coriander.