Ingredients:
Instructions:
- 2 x 6 oz skinless chicken breasts
- 2 pints chicken stock
- a small bunch coriander leaves
- 2 small red birds eye chillies
- 1 stalk lemon grass, roughly chopped
- a small piece ginger, peeled & sliced
- 2 medium ripe tomatoes
- 3 spring onions, trimmed & thinly sliced
- 2 oz fresh shelled peas
- 2 oz sugar snap peas, cut in half
- 1 tbsp thai fish sauce
- 1 tbsp tamarind puree
- juice of a large lime
Instructions:
- First make the broth. Pick all the coriander leaves off the stalks. Cut one of the chillies in half lengthways and deseed it.Put the chicken stock into a large saucepan and add the coriander stalks, halved chilli, lemon grass and ginger.
- Bring the mixture to the boil, give everything a stir, then cover and leave to simmer very gently for 15 minutes to allow the flavours to infuse the stock.
- Meanwhile place the tomatoes in a bowl. Pour boiling water over them and leave for one minute before draining. Skin the tomatoes and cut each one into quarters, then remove the seeds and cut each quarter into three lengthways so you end up with thin slices.
- Cut each chicken breast in half widthways and then slice each half into 5 or 6 long thin strips and then slice each of thse in half lengthways so you end up with thin slivers of chicken.
- Strain the stock into a colander set over a bowl and discard the flavourings. Return the stock to the pan and when it is back to simmering point stir in the thin slivers of chicken and half of the spring onions.Stir and then cover again and leave the chicken to poach gently for 5 minutes or until it is cooked through.
- Meanwhile trim and halve the remaining chilli, discard seeds and finely slice, making sure you wash your hands afterwards.
- Add the peas, sugar snaps, chilli, fish sauce, tamarind and lime juice to the soup, stir and gently simmer for 2-3 minutes or until the peas are just tender.Stir the slices of tomato in at the last minute.
- Divide the coriander leaves between four deep bowls. Ladle the soup on top and sprinkle with the remaining spring onions. Serve immediately.
Date:2008-12-04 
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