Add this Asian-inspired chicken soup recipe to your repertoire for a tasty, delicious and healthy meal.
- Place the lemongrass, kaffir lime leaves, galangal, coconut milk and chicken stock in a large saucepan over low heat. Cook, covered, for 1 hour to develop the flavours.
- Add the chicken to the stock mixture and cook, covered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a heatproof bowl. Set aside for 10 minutes to cool slightly. Shred the chicken with your fingers.
- Pour the stock mixture though a fine sieve into a clean saucepan. Discard the lemongrass mixture. Place over medium heat and add the chicken, fish sauce, lime juice, palm sugar and carrot. Cook for 2-3 minutes or until heated though.
- Ladle soup among serving bowls. Top with green onion, chilli slices and shredded kaffir lime leaves, if desired.
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Mixing Bowl Set
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