Thai Inspired Chicken Broth

Nourish yourself with this warm and satiating bowl of chicken broth. Making the stock yourself lets you control the ingredients for maximum goodness, with nothing else added. Sip as a soup or add aromatic herbs, fresh vegetables and wholegrain noodles for a more substantial meal.

Serves: 4

Prep Time: 20 minutes

Cooking Time: 15 Minutes

• 2 litres of home-made or good quality chicken stock (see recipe below)
• 3 kaffir lime leaves, cut into thin strips
• 1 stalk lemongrass, bruised
• 2-3 small red chillies, halved lengthways
• 1 5cm piece of fresh ginger, peeled and cut into strips
• 2 tsp light soy sauce
• 2 tbsp fish sauce
• 50g black sesame seeds
• 50g white sesame seeds
• 1/2 tsp dried chilli flakes
• Black pepper
• 1 egg white, beaten
• 2 large chicken breasts
• 1 tbsp olive oil
• Large handful of sugar snap peas, trimmed and cut in half lengthways (or add a cup of frozen peas, two heads of pak choy or two large handfuls of baby spinach leaves)
• 3 spring onions, trimmed and sliced
• Fresh herbs e.g. basil, coriander or Thai basil
• 1 lime, sliced

1. Place the stock, lime leaves, lemongrass, chillies, ginger, soy and fish sauce in a large saucepan. Bring to the boil then reduce the heat and simmer and for 10 minutes.
2. Whilst the broth is simmering, place the sesame seeds, chilli flakes and black pepper in a shallow bowl and stir to combine.
3. Place the egg white in a shallow bowl and add the chicken breasts to coat. Dip the chicken breasts in the sesame and chilli mixture and set aside.
4. Heat the oil in a frying pan, add the chicken breasts and cook for 5 minutes on each side until the chicken is cooked and the crust golden and crisp.
5. Add the vegetables to the stock and simmer for a minute or two.
6. Lift out the lemongrass and discard.
7. Slice the chicken and divide between 4 bowls. Ladle over the broth and divide the vegetables equally between the bowls. Add herbs and lime to serve.

To make the stock:

1. Place a medium sized free range chicken in a large stock pot.
2. Add a peeled and quartered onion, 2 green chillies, 1 small peeled carrot, a 5cm piece of fresh root ginger, 4 garlic cloves, 1 small leek sliced in half, 200ml sherry or Chinese cooking wine and 4 litres of water.
3. Bring the water to boil, reduce the heat and simmer for 40 minutes. Remove from the heat and keep the stockpot covered with a lid. Leave to stand for 1 hour.
4. Remove the chicken from the pot and strain the stock. Season as required.
5. Shred the chicken and use in soups or salads.