The Method

Bring the stock to the boil and reduce the heat. Add the diced chicken, lemongrass, chilli and a little ginger. Simmer for 10 minutes.

Add the strips of carrot and cook for a further 3 minutes. Now add broccoli and courgette and cook for 2 minutes.

Remove the lemongrass, season the soup with salt, pepper, fish sauce, soy sauce and a little lime juice.

Finish with the chopped coriander and spring onions.

•          2 stalks of lemongrass, trimmed and smashed
•          1 small carrot, fine strips
•          ½ courgette, finely sliced
•          2 florets broccoli, small pieces
•          3 spring onions, finely sliced
•          1 small red chilli, finely diced
•          dash of fish sauce
•          dash of soy sauce
•          grated ginger to taste
•          100g chicken breast, diced into small pieces
•          300ml chicken stock or stock cube
•          juice of one lime
•          2 tbsp fresh coriander, chopped
•          seasoning

Steven Doherty, The Cook School Scotland www.braeheadfoods.co.uk