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Thai Chicken Pot

Thai Chicken Pot comes together with Chicken Broth, Lime Juice, Fish Sauce, Garlic Chopped, and Chinese Chili Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 5 cup
• 2 tbsp
• 2 tbsp
• 1
• 1
• 1
• 1/4 cup
• 3
• 1
• 2

Method (preview)

1. 1

   Simmer chicken broth, ginger, kaffir lime leaves chillies and lemongrass for 5 minutes.

2. 2

   Discard all but 2 inches (5 cm) of lemongrass root, cut in half, smash and place in chicken cavity.

3. 3

   Add chicken breast, side up, to stock.

4. 4

   Add carrots, simmer 15 minutes, turn chicken over, add leeks and garlic, simmer 20 minutes longer.

5. 5

   Turn chicken breast side up again, add green beans, zucchinis and Chinese mushrooms, simmer a further 15 minutes.

6. 6

   Remove chicken and vegetables, keep warm.

7. 7

   Season broth with lime juice, fish sauce and pepper to taste.

8. 8

   Discard ginger.

9. 9

   Skin and cut up chicken, discarding backbone.

10. 10

    Place on platter with vegetables.

11. 11

    Sprinkle with coriander.

12. 12

    Use one can of low-salt chicken broth and make up the rest with water or use good quality stock cubes.

13. 13

    Serve soup separately and pour Spicy Lime Sauce over chicken.

14. 14

    Whisk together garlic, chili sauce, fish sauce, water, lime juice and brown sugar. Stir in carrot and mint. Serve with chicken.