I found this recipe years ago in one of Rachel Allen’s cook books, Rachel’s Favourite Food for Friends where it is described as ‘clean food’, a description that I’ve often returned to for food.
It’s basically a cloudy broth with a kick, full of beautiful thai flavours and juicy chicken and I tend to pad it out a bit with some rice noodles and leaves like pak choi. You can’t help but feel virtuous after eating it and thanks to the spice it’s also perfect for when you’re suffering from a heavy cold.
Image Credit: Martha Stewart
Here it is…
4 stalk’s worth of coriander leaves, chopped. Keep the stalks.
2 x chicken breasts (this is delicious and even lighter when made with giant prawns too.)
3 x 1/4inch thick slices of ginger (skin on)
1 green chilli squashed with the flat side of a knife.
1/4 – 1/2 red chilli, deseeded and chopped
2 stalks of lemongrass, outer layer removed, then squashed and bruised.
1L of light chicken stock
3tbsp thai fish sauce
Juice of one lime
5 Basil leaves
- Add the coriander stalks, chicken, ginger, both chills and lemongrass to a large pan and cover with cold chicken stock.
- Bring to the boil and heat for 3 minutes to cook the chicken.
- Take off the heat and add the fish sauce, lime juice, chopped coriander and basil leaves.
- (At this point you can add some ready cooked rice noodles (or any noodles really) and/or some chinese leaves or spinach to bulk it out a bit.)
- To serve remove the coriander stalks, ginger green chilli and lemongrass.
And that’s it!
Do you like Thai food or is it a bit of a faff for at home? Although this looks like a long ingredient list, they all come in little convenient packets in the veg aisle of a basic supermarket, so it’s not hard to give it a go.