We used up some left over chicken from Christmas and frozen stock to make this delicious lunch. The lemon grass, lime, coriander and ginger give the soup an Asian flavour.
leftover chicken, shredded
1 onion, sliced
1 garlic clove, minced (optional)
1 celery stick, chopped finely
1 bunch of coriander, chopped or pinch of dried herbs (optional)
2 fresh lemon grass stalks, white parts crushed
2 kaffir lime leaves, or juice of a lime
1 tbsp chopped ginger
2 cups of chicken stock
- Brown the onion, garlic and celery for several minutes in a big pot.
- Add the stock and additional hot water. Bring to the boil, and skim if required.
- Turn down the heat and add the rest of the ingredients to the pot, and simmer for half an hour.
- Remove the lime leaves and lemon grass before serving.
Serves 2-4 people.