HOT AND SOUR CHICKEN AND LEMONGRASS BROTH (ALLEGRA MCEVEDY)

HOT AND SOUR CHICKEN AND LEMONGRASS BROTH (ALLEGRA MCEVEDY) image

Yield 4 serving

Number Of Ingredients 13

3 shallots, sliced
3 tbsp groundnut or sunflower oil
2 garlic cloves, roughly chopped
2-3 bird's eye chillies, sliced
2 sticks of lemongrass, thinly sliced
3 lime leaves (if possible)
1 large chicken breast, skinned
1 punnet of cherry tomatoes, halved
Juice of 2-4 limes (to taste)
Splash of fish sauce
A large handful of coriander
1 bunch of spring onions, thinly sliced at an angle
A handful of bean sprouts

Steps:

1 In a medium-size saucepan, sweat the shallots gently in half of the oil. Keep the lid on to soften - but not colour - them. 2 Meanwhile, blitz the garlic, chilli, lemongrass (ditch the woody end) and lime leaves (if you have them) in a blender with the rest of the oil until you have a smooth paste. 3 Stir the paste into the shallots and fry for a couple of minutes before pouring in 1.2 litres of boiling water. 4 Add the chicken breast. Once the liquid has come to a simmer, turn the heat down, put a lid on the saucepan and gently poach the chicken for 8-10 minutes (depending on size). 5 Lift the breast out, toss in the halved tomatoes, turn the heat off and keep covered. 6 Season the broth with lime juice and fish sauce until sharp and slightly salty. 7 In a bowl, lightly toss the spring onions, coriander sprigs and bean sprouts together. 8 Once cool enough to handle, tear the chicken breast into strips and stir back into the soup to warm through. 9 Serve in bowls topped with a handful of the crunchy, fresh vegetables.