Hot and Sour Chicken Soup

• 6 cups reduced-sodium chicken broth
• 2 garlic cloves, crushed
• 2 lemongrass, stems trimmed, bruised, roughly chopped
• 3 red bird's eye chilies, deseeded, thinly sliced
• 5 kaffir lime leaves, spines removed, thinly sliced
• 2 small chicken breast fillets, trimmed
• 1 12 tablespoons fish sauce
• 12 teaspoon grated palm sugar
• 1 lime, juice of
• 1 cup cilantro leaf
• lime wedge, to serve

1. Bring stock to the boil in a saucepan over high heat.
2. Add garlic, lemongrass, three-quarters of the chili and half the lime leaves.
3. Reduce heat to medium-low.
4. Add chicken.
5. Simmer, uncovered, turning chicken occasionally, for 8 to 10 minutes or until chicken is just cooked through.
6. Transfer chicken to a plate.
7. Allow to cool slightly.
8. Shred chicken and set aside.
9. Strain stock mixture into a large heatproof jug or bowl.
10. Return strained stock to saucepan.
11. Bring stock to the boil over medium-high heat.
12. Add fish sauce, sugar, 2 tablespoons lime juice and remaining chilli to soup.
13. Stir in 1/2 cup cilantro.
14. Divide chicken between serving bowls.
15. Ladle over boiling soup.
16. Top with remaining cilantro and lime leaves.
17. Serve with lime.

chicken broth, garlic, red bird, lime, chicken, fish sauce, sugar, lime, cilantro leaf, lime

Taken from www.food.com/recipe/hot-and-sour-chicken-soup-250252 (may not work)