Thai chicken soup

Yield: 4 servings

Measure Ingredient
1 \N Chicken carcase; weighing
\N \N ; approximately 375g
\N \N ; (12oz)
2 \N Pieces lemon grass
2 \N Lime leaves; (optional)
1 small Green chilli
2 smalls Red chillies
1 \N Medium-size onion; unpeeled and
\N \N ; quartered
1¼ litre Cold water; (2 pints)
2 \N 175 g; (6oz) skinless,
\N \N ; boneless chicken
\N \N ; breasts, chopped or
\N \N ; shredded
1½ \N Limes; juice of

Place the chicken carcase in a large saucepan with 1 piece of lemon grass, 1 lime leaf if using, the chillies and onion.

Cover with the water and bring to the boil.

Reduce the heat and simmer for 30 minutes.

Remove the pan from the heat and allow the stock to become completely cold.

Strain the stock, then chill overnight.

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