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A tradition Thai chicken soup made with lemongrass, ginger and lime.

 X 6 people            30 Min          Rank       

Ingredients

Red onion(s) : 3 Whole		Fish sauce : 150 Millilitres
Baby sweetcorn : 24 Whole		Fresh ginger : 300 gram(s)
Fresh coriander : 12 sprig(s)		Stick(s) of lemongrass : 6 Whole
Lime(s) : 6 Whole		Chicken breast (150g) no skin : 6 Whole
Fine rice noodle(s) : 1200 gram(s)		Chicken stock : 3 Millilitres

Recipe : Thai Chicken Soup

Remove the skin and bone from the chicken and the slice the meat into strips.

Bring the chicken stock to the boil.

Crush the lemongrass with the back of the knife. Peel and grate the ginger, finely dice the onion, zest and juice the lime. Pick the coriander leaves and finely chop the stalks. Cut the corn into quarters.

Heat a little oil in a wok and fry the onion for 1 minute before adding the chicken. Seal on all sides. Add the ginger and cook for 30 seconds. Add the baby corn, coriander stalks, lime zest and juice and cook for a further 30 seconds. Now add the lemon grass and chicken stock bring to the boil, add the noodles and simmer for 4 minutes. Add the coriander leaves and fish sauce.

Serve in deep plates or soup bowls with a few extra coriander leaves if desired.

Chef's tip

For a vegetarian alternative, replace the chicken with tofu and use a vegetable stock. This soup also works well with prawns.

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