Thai Hot and Sour Chicken Soup

Ingredients:

3 Chicken Breast Fillets (skinless)
2 tbsp oil
4 cloves of garlic, minced
2 shallots
5 steams corriander(cilantro) leaves included
about 30g ginger
3 small red chillis chopped(i think i used 7 though as i like my spice)
3 stalks of lemongrass (i used 4, they come in pairs and I got them discount as they were nearly past their shelf life)
3-3 1/2 pints of chicken stock
3 tbsp fish sauce
100g dry rice noodles
6 scallions(spring onions)
1-2 limes, squeezed

Step 1:

Slice the chicken up into strips and bitesize chunks then heat some oil in the pan and then cook the chicken until done.

Step 2:

While the chicken is cooking chop the shallots, chilli, corriander, mince the garlic, grate the ginger( I grated as I am not fond of large chunks) and cut the lemongrass into halves and split down the middle ( if you prefer you can finely chop).

Remember to keep an eye on the chicken, just set it to the side when it's done.

Step 3:

When you have done all your chopping and mincing heat up some oil in a large pot and place the chopped ingredients in and toss in the oil until fragrant, this only takes a couple of minutes.

Step 4:

Now its time to add the chicken stock. Bring to the boil and let it simmer for about 10 minutes.

Step 5:

During this time you can juice the limes and diagonally slice the scallions (spring onions).

Step 6:

When 10 minutes is up, add the chicken pieces, give a stir and simmer for another 10 minutes.(ignore the other pots, my mum had left a potato out to soak, and I was making chicken noodle soup in the other pot for my sister.)

Step 7:

When 10 minutes is up add the fish sauce and rice noodles and simmer for another couple of minutes until the noodles are soft.

Step 8:

Add the sliced scallions (spring/green onions) and lime juice, throw in a handful of corriander(cilantro) leaves and stir.

Step 9:

Unless you finely sliced the lemongrass, try and get as much of it out as possible before serving.
Serve very hot.