Thai Chicken Broth

Serves 4
Cook time: 20m

Ingredients:

• 2 tbsp vegetable oil
• 2 long red chillis, reseeded & finely chopped
• 2 garlic cloves, crushed
• 3 cm piece ginger, grated
• 750g shredded chicken (or raw chicken mince)
• 6 spring onions, sliced
• 400 ml can coconut cream
• 1½ cups Massel chicken style liquid stock
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 large lime, juiced
• Kaffir lime leaves
• ½ cup coriander leaves

Method:

1. Heat oil in a large saucepan over medium high heat. Add chillies, garlic and ginger. Cook, stirring for 1 minute or until aromatic. If using raw chicken, add it now. Add onions and stir until combined. Cook, stirring for 5 – 7 minutes until chicken is cooked through.
2. Add coconut cream, stock, fish sauce, brown sugar, 2 tbsp lime juice and lime leaves. Stir until combined. If using cooked chicken, add it now. Bring to the boil, reduce heat to medium low and cook uncovered for 5 minutes for until fully heated through.
3. Serve topped with coriander.