Prep time: 8-10 minutes
Cook time: Cook time 10 minutes
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
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
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.