600 ml fresh chicken stock
2 fresh kaffir lime leaves
1 lemongrass, bashed
1 inch piece of ginger, finely sliced into sticks
1 chilli, sliced
2 small chicken breast, thinly sliced
1 tsp fish sauce
½ tsp palm sugar
½ lime juiced
2 spring onions, thinly sliced
Handful of coriander, chopped
1. Add the stock to a saucepan and heat with the lime leaves, lemongrass, ginger and chilli simmering for 10 minutes
2. Add the chicken, fish sauce, sugar and lime juice to the pan and cook for another 5 minutes until the chicken is cooked through
3.Take off the heat and stir through the lime juice, spring onions, coriander and a few sliced chillies.
You could make this meat-free by cutting out the chicken. If meat-free you could also add mushrooms (cut into chunks) or cubed tofu. To make in advance, prepare the soup and leave in the fridge. Leave a little dish with the chopped spring onions, coriander, chillies and lime wedges to be added just before serving.