A refreshing Thai-flavoured soup. The flavourings, such as the lemongrass and lime leaves, are not eaten and may be left in the bottom of the bowl when the soup has been consumed.

Ingredients

• ½ red chillis, deseeded and cut into fine matchsticks
• ½ thick stalks lemongrass, bruised with the heel of a knife and finely sliced
• 3-4 kaffir lime leaves
• 5 cups good chicken stock
• 400 grams chicken breasts, finely sliced
• 3 small bok choy (Shanghai cabbage)
• 3-4 spring onions, trimmed and sliced diagonally
• ¼ cup fish sauce
• 1 lime, freshly squeezed
• 3-4 tblsp freshly chopped coriander

Method

1. Heat a dash of sesame oil in a heavy based saucepan and gently cook the chilli, lemon grass and kaffir lime leaves until fragrant.
2. Add the chicken stock and bring to the boil before adding the sliced chicken. Poach gently for 3-4 minutes.
3. Trim and slice the outer leaves from the bok choy, cutting hearts in half lengthways. Poach the bok choy and spring onions until tender about 2-3 minutes. Add the fish sauce, lime juice and coriander. Serve immediately.

Cooks Tips

- One chilli is a must, two for those who really like the heat. - Use only the bottom third of the lemongrass here.