Hot & sour chicken broth

Name: Hot & sour chicken broth
Total time: 25 min
Yield: 4 to 6
Ingredients: 2 shallots; 3 sticks of lemongrass; 5 cm ginger; 2 cloves of garlic; 1-2 fresh red chillies; ½ a bunch of fresh coriander (15g); 1 bunch of spring onions; 2 free-range chicken breasts; groundnut oil; 1.75 litres light organic chicken or vegetable stock; fish sauce; 3 limes; 1 large handful of beansprouts (ready to eat)

With lemongrass, ginger & chilli

“Wonderfully warming and delicious, this punchy broth is simple to make – it's the perfect pick-me-up on a chilly day. ”

Serves 4 to 6

Cooks In25 minutes

DifficultyNot too tricky

Jamie Magazine Chicken Healthy chicken recipes Healthy lunch ideas Healthy meals Healthy soup recipes

Nutrition per serving

Calories 152 8%
Fat 3.9g 6%
Saturates 1g 5%
Sugars 1.9g 2%
Salt 0.6g 10%
Protein 26.7g 53%
Carbs 2.6g 1%
Fibre 0.3g -

Of an adult's reference intake

Jamie Magazine

By Kate McCullough

Tap For Method

Ingredients

2 shallots
3 sticks of lemongrass
5 cm ginger
2 cloves of garlic
1-2 fresh red chillies
½ a bunch of fresh coriander , (15g)
1 bunch of spring onions
2 free-range chicken breasts
groundnut oil
1.75 litres light organic chicken or vegetable stock
fish sauce
3 limes
1 large handful of beansprouts , (ready to eat)

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Kate McCullough

Tap For Ingredients

Method

Peel and finely dice the shallots, then remove the outer leaves from the lemongrass and finely chop the remainder.
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.
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.
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.
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.