Shredded Chicken and Lemongrass Soup
	6   chicken thighs   2   lemongrass stalks   1   kaffir lime leaves   2 cloves    garlic   1   red chilli   4 cm    ginger root   1   lime (juice)   4 Tbs    light soy sauce   1 bunch    salad onions   1 Tbs    fresh coriander     1 Prep: Peel and halve garlic cloves. Bruise lemongrass stalks with rolling pin and crumple lime leaves. Roughly chop chilli and peeled ginger root. Thinly slice onions. Remove skin from chicken thighs and discard. 2 Place the chicken thigh, lemongrass, lime leaves, chilli and garlic in a large pan. Cover with water, bring to the boil and simmer for 30 minutes until the chicken is cooked right through. 3 Strain the stock into a clean pan with the fresh lime juice, soy sauce and sliced salad onions. Heat through gently and, when steaming hot, ladle into bowls. 4 Loosely scatter with fresh coriander leaves and serve.   Servings: 4   Copyright © 2006, The Gourmet Saint