Jamie Oliver

Hot & sour chicken broth

With lemongrass, ginger & chilli

Hot & sour chicken broth

Serves 4 to 6
Cooks In25 minutes
DifficultyNot too tricky
Healthy
Nutrition per serving
  • Calories
    152
    8%
  • Fat
    3.9g
    6%
  • Saturates
    1g
    5%
  • Protein
    26.7g
    59%
  • Carbs
    2.6g
    1%
  • Sugars
    1.9g
    2%
  • Salt
    0.6g
    10%
  • Fibre
    0.3g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough

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Ingredients

  • 2 shallots
  • 3 sticks of lemongrass
  • 5 cm ginger
  • 1–2 fresh red chillies
  • ½ a bunch of fresh coriander
  • 1 bunch of spring onions
  • 2 free-range chicken breasts
  • groundnut oil
  • 1.75 litres light organic chicken or veg stock
  • fish sauce
  • 3 limes
  • 1 large handful of beansprouts
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Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Peel and finely dice the shallots, then remove the outer leaves from the lemongrass and finely chop the remainder.
  2. Peel and finely grate the ginger and garlic, and finely slice the chilli. Pick the coriander leaves, then trim and shred the spring onions and set aside. Next, cut the chicken into finger-width strips.
  3. Gently sweat the shallots in a splash of oil until soft. Throw in the lemongrass, ginger and garlic, and fry for 1 minute. Add the stock and most of the chilli.
  4. Add the chicken and simmer for about 8 minutes or until the chicken is cooked through. Add a splash of fish sauce and squeeze in the lime juice.
  5. Taste and add more fish sauce, lime juice or chilli as needed. At the last minute, add the coriander, beansprouts and spring onions, then divide between bowls.

Tip

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Nutrition per serving
  • Calories
    152
    8%
  • Fat
    3.9g
    6%
  • Saturates
    1g
    5%
  • Protein
    26.7g
    59%
  • Carbs
    2.6g
    1%
  • Sugars
    1.9g
    2%
  • Salt
    0.6g
    10%
  • Fibre
    0.3g
    -

Of an adult's reference intake