INGREDIENTS

  • 6 cups reduced-sodium chicken broth
  • 2 garlic cloves , crushed
  • 2 lemongrass , stems trimmed, bruised, roughly chopped
  • 3red bird’s eye chilies, deseeded, thinly sliced
  • 5 kaffir lime leaves , spines removed, thinly sliced
  • 2 small chicken breast fillets , trimmed
  • 1 1/2 tablespoons fish sauce
  • 1/2 teaspoon grated palm sugar
  • 1 lime, juice of
  • 1 cup cilantro leaves
  • lime wedges , to serve

DIRECTIONS

  1. Bring stock to the boil in a saucepan over high heat. Add garlic, lemongrass, three-quarters of the chili and half the lime leaves.
  2. Reduce heat to medium-low. Add chicken. Simmer, uncovered, turning chicken occasionally, for 8 to 10 minutes or until chicken is just cooked through. Transfer chicken to a plate. Allow to cool slightly. Shred chicken and set aside.
  3. Strain stock mixture into a large heatproof jug or bowl. Return strained stock to saucepan.
  4. Bring stock to the boil over medium-high heat. Add fish sauce, sugar, 2 tablespoons lime juice and remaining chilli to soup. Stir in 1/2 cup cilantro.
  5. Divide chicken between serving bowls. Ladle over boiling soup. Top with remaining cilantro and lime leaves. Serve with lime.