Lemongrass & Chicken Soup

Ingredients:

4-5 cm fresh ginger

2-3 large cloves garlic

2 large handfuls of fresh coriander leaves and stalks

2 shallots, quartered

1 green chilli, seeds removed

1 lemongrass stalk

1 litre chicken stock

2 x 400g tins coconut milk

Juice of 2 lemons

2 tsp coconut sugar

2 tbsp fish sauce

1 whole cooked chicken

Risoni, rice or noodles to serve

Sea salt & pepper to taste sliced spring onion to garnish

Method:

Peel and chop the ginger and garlic. Separate coriander leaves from stalks; chop stalks and set leaves aside. Finely dice the shallots. Remove seeds from the green chilli, and bruise the lemongrass stalk with the back of a knife.

In a blender, combine coriander leaves, chopped ginger, and deseeded green chilli with one can of coconut milk. Blend until smooth. Set aside around 1/4 of this mixture for drizzling on the finished soup, and keep the remaining 3/4 ready to add to the soup pot.

In a large pot over medium heat, sauté the diced shallots, garlic, and chopped coriander stalks in a splash of oil until soft and fragrant. Add the bruised lemongrass stalk to infuse flavour.

Pour in the chicken stock and the second can of coconut milk. Stir in the reserved 3/4 of the green coconut milk mixture. Let the soup simmer for 15 to 20 minutes to allow flavours to develop.

While the soup is simmering, cook your choice of risoni, rice, or noodles according to package instructions. Shred the cooked chicken into bite-sized pieces.

After simmering, remove and discard the lemongrass stalk. Add shredded chicken to the pot.

Season with lemon juice, coconut sugar, fish sauce, and salt and pepper.

To serve, place cooked risoni, rice, or noodles in each bowl. Ladle hot soup over the top, ensuring generous amounts of chicken in each serving.

Drizzle with the reserved green coconut milk mixture. Garnish with sliced spring onions.