Shredded Chicken and Lemon Grass Soup

• 6 whole chicken thighs
• 2 stalks lemongrass
• 2 kaffir lime leaves
• 2 garlic cloves, halved
• 1 red chile, roughly chopped
• 4 cm piece gingerroot, thickly sliced
• 1 lime, juice of
• 4 tablespoons soy sauce
• 5 green onions, thinly sliced
• 1 tablespoon fresh coriander leaves

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

chicken thighs, stalks lemongrass, lime, garlic, red chile, gingerroot, lime, soy sauce, green onions, fresh coriander leaves

Taken from www.food.com/recipe/shredded-chicken-and-lemon-grass-soup-126861 (may not work)