Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 1
Lunch » Soup » Thai

Ingredients:

- 2 boneless skinned chicken breasts
- 1 pint of chicken stock
- About 250 mls of coconut milk
- 8 birdseye chillis
- 2 stalks of lemongrass
- corriander(cilantro)
- A piece of ginger(galangal was what was needed but its hard to get a hold of here and everyone I asked looked at me as if i had just spat in their eye)
- The juice of a lime
- 4 tbsp of fish sauce

Slice the ginger up into really thin strips and cut the stalks off the chillis. Dice the chicken into bitesize cubes and then remove the outerleaves from the lemon grass until you get to the soft bit in the center. Now take a rolling pin or something heavy and batter the lemongrass and give the chillis a beating for good measure.


Step 1:

Place the stock in a pot and start to heat. While it is heating juice your lime.

When the stock is starting to get hot, put the lime juice, chillis, lemongrass, ginger and fish sauce in. And bring to the boil.