1. Boil the water in a saucepan and add the salt and chicken stock. 2. Once boiling add the chicken breast meat and reduce the heat to a simmer. 3. Simmer for about 5 minutes then remove the chicken from the stock and set aside. 4. In a frying pan add a dash of oil and when boiling add the garlic, chili and lemon grass. 5. Once brown remove from the heat and cool before crushing in a mortar until a fine paste. 6. Add the paste to the saucepan with the broth and remove the saucepan from the heat. 7. Shred the chicken into thin strips and return to the soup. 8. Stir in the chopped coriander, mint, lime juice and fish sauce. 9. Serve with a bowl of sticky rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
