The classic flavours of ginger, chilli and spring onions synonymous with Thai cuisine are some of my favourites so I love experimenting in the kitchen with them. During these winter months, I’m always looking for something warming and cosy so this Thai style chicken soup is perfect on a frosty day.
- One chicken breast per person
- Chicken stock (I used two tubs of Tesco finest stock 300g each)
- Spring onions
- 4 Kaffir lime leaves
- 1 red chilli
- Soy sauce
- Rice noodles
- Pak choi
1. Finely chop 2-3 cloves of garlic and a good chunk of ginger. Place in a large saucepan with the chicken stock and top the liquid up with the same amount of water as stock. Slice the lemongrass and add to the pan with the kaffir lime leaves, try to keep it fairly large so it is easier to remove later. Add the chicken breasts and place over a medium heat and bring to the boil. Simmer for 20 mins.
2. Remove the chicken from the pan and using two forks, shred the chicken. Also remove the lemongrass and kaffir lime leaves and discard.
3. Return the chicken to the pan with the chopped spring onions, sliced chilli, the juice of half a lime and a good splash of soy sauce. Simmer for 5 mins and then add the noodles and pak choi. Stir well and simmer for a further 5 mins.
4. Ladle the soup into bowls with a little extra soy sauce to taste.