Hot and sour Thai chicken soup | Sainsbury`s Magazine

Ingredients

• 1 litre chicken stock
• a handful of coriander, leaves and stalks separated
• 2 bird eye chillies
• 1 stalk of lemongrass, halved and bashed
• 2.5cm piece of root ginger, sliced
• 2 skinless chicken breasts, sliced
• 3 spring onions, sliced
• 200g chestnut mushrooms, halved
• 200g green beans, in short lengths
• 200g tenderstem broccoli, in short lengths
• a handful of baby-leaf spinach
• 1 tbsp Thai fish sauce
• juice of 2 limes
• 1 tbsp tamarind paste (optional)
• 4 tomatoes, skinned, deseeded and sliced