- 1 x 1.4kg chicken
- 60g ginger, cut into julienne
- 15g fresh turmeric, finely chopped
- 1 lemongrass stalk, white part only, very thinly sliced
- 2 green shallots, sliced on the angle
- 1 small bunch coriander, leaves picked
- Handful kale leaves
- Lime wedges, to serve
Method
Bring 3 litres of water to the boil in a large saucepan. Add chicken, season lightly with salt and bring back to the boil. Boil for 2 minutes, then turn off the heat and set aside to cool completely in stock (4 hours). Remove chicken and discard skin. Remove meat from bones and coarsely chop. Return stock to the heat, add ginger, turmeric and lemongrass, bring to the boil and season to taste. Divide chicken among bowls, top up with stock, scatter with spring onion, coriander and kale leaves, and serve with lime wedges.
Serves 4
