Wednesday, 5 April 2017

Spicy Thai Chicken Broth.

Spicy Thai Chicken Broth – Amelia Freer:

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
Juice of 1 or 2 limes
2 poached chicken breasts, shredded or diced
2 heads of bok choy, leaves separated
1 red pepper, sliced
1 carrot, finely sliced
2 spring onions, sliced
small bunch of coriander or Thai basil leaves, roughly chopped

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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