Chicken, Lime & Lemongrass Soup from Let's Eat by Tom Parker Bowles

Ingredients

• 3–4 tablespoons fish sauce
• 6 tablespoons lime juice
• 2 chicken breasts (the best you can afford)
• 9 Thai shallots, peeled
• 4 slices of galangal, each about the size of a £1 coin
• 2 lemongrass stalks, bruised
• 2 litres/3½ pints fresh chicken stock, boiled to reduce to 1 litre/1¾ pints
• handful of roughly chopped coriander, to garnish
• big pinch of finely chopped bird’s-eye chillies
• 1 tablespoon finely chopped lemongrass