Hot and Sour Chicken and Lemongrass Broth

1. 1

   In a medium-size saucepan, sweat the shallots gently in half the oil.

2. 2

   Keep the lid on to soften - but not colour -them.

3. 3

   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.

4. 4

   Stir the paste into the shallots and fry for a couple a minutes before pouring in 1.2l of boiling water.

5. 5

   Add the chicken breast.

6. 6

   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).

7. 7

   Lift the breast out, toss in the halved tomatoes, turn the heat off and keep covered.

8. 8

   Season the broth with lime juice and fish sauce until sharp and slightly salty.

9. 9

   In a bowl, lightly toss the spring onions, coriander sprigs and bean sprouts together.

10. 10

    Once cool enough to handle, tear the chicken breast into strips and stir back into the soup to warm through.

11. 11

    Serve in bowls topped with a handful of the crunchy fresh vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.