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Prep time: 8-10 minutes

Cook time: Cook time 10 minutes

Serves: 4

What you need:

  • 2 liters of fodmapped for youchicken stock

  • 1 small knob galangal, sliced

  • 1 stalk lemongrass, green part trimmed and white part bruised 

  • 2 x 5cm slices turmeric

  • 5 Kaffir lime leaves, 3 for the stock, 2 sliced super finely to garnish 

  • pinch salt

  • 2 Bannockburn chicken fillets

  • 200g quantity oyster mushrooms, sliced in half if big 

  • 2 baby bok choy, leaves separated and rinsed 

  • 2 handfuls baby spinach

  • 2 handfuls of bean shoots

  • 2 red chillies, long or bullet if you like it hot, finely sliced

  • ¼ bunch coriander

  • ¼ bunch Thai basil 

  • 1 lime


 Step 1: Add the stock to a large pot along with the galangal, lemongrass, turmeric and 3 lime leaves and bring to a simmer. 

 Step 2: Gently place the chicken into the aromatic broth, cover with a lid.  Bring  back to a simmer then immediately turn down the heat to low and gently simmer for about 8 minutes. 

 Step 3: Add the bok choy to the stock and cook for one minute, remove and divide amongst the serving bowls. 

 Step 4: Lay the spinach leaves in an open shallow bowl, remove the chicken from the broth, sit it on the leaves and cover with a tea towel to rest the chicken and wilt the spinach. 

 Step 5: Add the mushrooms to the simmering stock and cook for 2 minutes, then divide the mushrooms amongst the bowls.

 Step 6: Strain the stock to discard the aromatics

 Step 7: Divide the spinach and bean shoots into the bowls. 

 Step 8: Slice or shred the chicken breasts and lay on top of the vegetables. 

 Step 9: Bring the stock back to the boil and ladle the hot stock into the bowls. 

 Step 10: Finish with coriander, Thai basil, lime leaf and chilli. Taste and add a small squeeze of lime. Serve immediately.

 Tips: Any excess aromatics like the galangal, turmeric, lemongrass, lime leaves can be kept in the freezer.