Shredded Chicken and Lemon Grass Soup

Directions

1. 1
   Remove the skin from the chicken thighs and discard: Place the thighs in a large pan.
2. 2
   Bruise the lemon grass with a rolling pin and crumple the lime leaves in the palm of your hand.
3. 3
   Place in the pan with the garlic, chilli, includong the seeds, and ginger and add 1.5 litres of water.
4. 4
   Bring to the boil and simmer for 30 minutes until the chicken is cooked right through.
5. 5
   Strain the stock into a clean pan, then using 2 forks, shred the meat of the bones.
6. 6
   Return the chicken to the pan with the fresh lime juice, soy sauce and sliced salad onions.
7. 7
   Heat through gently and when steaming hot, ladle into bowls.
8. 8
   Loosely scatter over the corriander leaves and serve.