Fragrant Thai chicken soup
2 piece(s), trimmed, stalks bruised (see tip)
25 g, peeled, thinly sliced
2 clove(s), thinly sliced
Kaffir lime leaves
Chicken stock cube
1 individual, gluten-free variety, to make 1.4L stock
Fresh red chilli
2 whole, small, deseeded, finely chopped
250 g, halved
150 g, oyster variety
Cooked skinless chicken breast
250 g, shredded
2 tsp, grated (see tip)
1 tbs, leaves
1 medium, cut into wedges, to serve
- Heat oil in a large saucepan over medium heat. Cook lemongrass, ginger and garlic, stirring for 30 seconds, or until fragrant.
- Add lime leaves and stock and bring to the boil. Stir in chillies and chilli paste. Simmer for 5 minutes, until fragrant. Stir in tomatoes and mushrooms, simmer for a further 5 minutes, or until mushrooms are tender.
- Stir in chicken, lime juice, fish sauce and palm sugar. Stir until sugar is dissolved. Ladle soup into bowls, garnish with coriander leaves and serve with lime wedges.