Chicken and Lemongrass Soup

(Serves 4) Red Day Free

Ingredients:6 whole, skinned, chicken thighs 2 lemongrass stalks 2 Kaffir lime leaves 2 garlic cloves, peeled and halved 1 red chilli, roughly chopped 4cm piece fresh root ginger, thickly sliced Juice of 1 lime 4 tbsp light soy sauce 1 bunch spring onions, thinly sliced 1 tbsp fresh coriander leaves

Method:Place chicken thighs in large pan Bruise the lemongrass with a rolling pin and crumple the lime leaves Put in the pan with the garlic, chilli, ginger and 1 litres of water Bring to the boil and simmer for 30 mins until the chicken is cooked through Strain the stock into a clean pan Shred the chicken off the bones Return the chicken meat to the pan with the limejuice, soy sauce and spring onions Gently heat through Serve steaming hot scattered with coriander leaves