Lemongrass, chicken and chilli soup recipe

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ThaiChinese lemongrasschickenandchillisoup He
  • Rating: 3 stars
  • Cost per serving: £1.40
  • 20 mins to prepare and 20 mins to cook Takes: 20 mins to prepare and 20 mins to cook
  • 4 Serves: 4

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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  • 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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Each serving contains
  • Calories 255 13%
  • Sugar 5g 25%
  • Fat 14g 20%
  • Saturates 2g 10%
  • Salt 1.6g 27%
of an adult's Reference Intake amount. Find out more
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