AuthorGeo FoodsCategorySoupIngredients
Preparation
Put the chicken stock, coriander stalks, lime leaf, ginger, half the chillies and the lemongrass in a pan. Heat over medium heat to infuse. Add the mushrooms, chicken and beans, turn up the heat, and then bring to a simmer to warm the chicken. Add the rice vinegar, lime zest and juice and fish sauce, then taste and adjust the saltiness/sourness according to your taste. Serve in a bowl, garnished with the coriander leaves, remaining chillies, bean sprouts and fresh basil (if using), with lime wedges on the side.
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· 500 ml chicken stock · A handful of coriander · 1 fresh lime leaf · 1 piece ginger · 4-5 red chillies · 1 lemongrass stalk · 50 g chestnut mushrooms · 95 g chicken · 80 g green beans · 2 teaspoons vinegar · Grated zest and 1 lime juice · 1 teaspoon fish sauce · A handful of bean sprouts · Thai basil leaves to garnishDirections
1Put the chicken stock, coriander stalks, lime leaf, ginger, half the chillies and the lemongrass in a pan. Heat over medium heat to infuse. Add the mushrooms, chicken and beans, turn up the heat, and then bring to a simmer to warm the chicken. Add the rice vinegar, lime zest and juice and fish sauce, then taste and adjust the saltiness/sourness according to your taste. Serve in a bowl, garnished with the coriander leaves, remaining chillies, bean sprouts and fresh basil (if using), with lime wedges on the side.
Ingredients
Directions
Put the chicken stock, coriander stalks, lime leaf, ginger, half the chillies and the lemongrass in a pan. Heat over medium heat to infuse. Add the mushrooms, chicken and beans, turn up the heat, and then bring to a simmer to warm the chicken. Add the rice vinegar, lime zest and juice and fish sauce, then taste and adjust the saltiness/sourness according to your taste. Serve in a bowl, garnished with the coriander leaves, remaining chillies, bean sprouts and fresh basil (if using), with lime wedges on the side.