Here’s a simple version of your fragrant Thai chicken soup recipe:
Ingredients
2 litres (3½ pints) chicken stock
2 lemongrass stalks (bruised) + 1 tbsp finely chopped
4 slices galangal (about £1 coin thickness)
9 Thai shallots (3 whole, 6 thinly sliced)
2 chicken breasts
6 tbsp lime juice
3–4 tbsp fish sauce
Pinch of chopped bird’s-eye chillies
1 handful fresh coriander, chopped
Method
Pour the stock into a large saucepan. Bring to a boil, then cook until it reduces by half.
Lower the heat to simmer. Add lemongrass stalks, galangal, and whole shallots. Simmer 10 minutes.
Add chicken breasts, cover, and simmer 10–12 minutes until cooked. Remove chicken, shred it, and set aside.
Strain the stock to remove the lemongrass, galangal, and shallots. Keep the clear stock.
Put shredded chicken into two bowls. Add 3 tbsp lime juice and 1–2 tbsp fish sauce to each. Add sliced shallots, chillies, and finely chopped lemongrass. Let sit 20 minutes at room temperature.
Reheat the stock until boiling. Pour into the bowls.
Garnish with coriander and serve hot.
This version keeps it easy to follow while keeping all the flavors intact.