Lemongrass, chicken and chilli soup recipe

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  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 255 calories / serving
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ThaiChinese lemongrasschickenandchillisoup He

Heat the groundnut oil in a large, heavy-based saucepan over a moderate heat. Sweat the shallots, garlic and ginger for 3-4 minutes, stirring occasionally, until they start to soften. Add the chilli, lemongrass and star anise and cook for a further minute.

Pour the stock in and bring to a simmer. Add the chicken and simmer for 6-8 minutes until cooked.

Meanwhile, whisk together the lime juice, sugar, fish sauce and light soy sauce until combined. Remove the soup from the heat and stir this mixture gradually into the soup to season. Also season with black pepper, then stir in the beansprouts and coriander leaves. Ladle into soup bowls and serve immediately.

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  • Ingredients

  • 2 lemongrass stalks
  • 2 large skinless chicken breasts, sliced
  • 30ml groundnut oil
  • 2 shallots, finely sliced
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 100g beansprouts
  • 1 red chilli, de-seeded and finely sliced
  • 1l light chicken stock
  • 1 star anise
  • 2tbsp fish sauce
  • 2tbsp light soy sauce
  • 1tbsp soft brown sugar
  • juice of 1 lime
  • 1tbsp coriander leaves
  • black pepper
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  • Calories
    255
    13%
  • Sugar
    5g
    25%
  • Fat
    14g
    20%
  • Saturates
    2g
    10%
  • Salt
    1.6g
    27%
of an adult's Reference Intake daily amount.
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