Hot and Sour Thai Chicken Broth recipe | Delia Smith

Ingredients

• 2 skinless chicken breasts (6 oz/175 g each)
• 2 oz (50 g) sugar snap peas, cut in half
• 1 tablespoon Thai fish sauce
• 1 tablespoon tamarind purée
• juice of a large lime (about 2 tablespoons)
• 2 pints (1.2 litres) chicken stock
• a small bunch of coriander leaves (½ oz/10 g)
• 2 small red bird's eye chillies
• 1 stalk of lemon grass, roughly chopped
• a small piece (1 inch/2.5 cm) of ginger, peeled and sliced
• 2 medium, ripe tomatoes
• 3 spring onions, trimmed and finely sliced (including the green parts)
• 2 oz (50 g) fresh, shelled peas