Lemongrass And Ginger Chicken Soup | Donna Hay

Ingredients

• 2 litres hot chicken stock
• 2 cups (500ml) hot water
• 4cm piece ginger, sliced
• 2 stalks lemongrass, bruised and halved
• 5 coriander roots, trimmed
• 4 cloves garlic, crushed
• 5 thai lime leaves
• 1 teaspoon fish sauce
• 1kg chicken breast fillets, trimmed
• 2 bunches choy sum, trimmed
• asian chilli jam, micro coriander leaves and bean sprouts, to serve