Thai Chicken soup
| 1 | Chicken thigh, deboned and chunks |
| 1 | Bay leaf |
| 1/2 | Carrot, chunks |
| 2 | cherry tomatoes, cut in half |
| 1 | Lime |
| 1 | Spring onion, cut into 2cm lengths |
| 1/4 | Brown onion, finely chopped |
| 2 | Garlic, crushed |
| 1 | Cardamom seed |
| 5 | Bird’s eye chillies, smashed (but not pulverised) |
| 5 Cup | Chicken stock |
| 1/2 Tsp | Salt |
- On a high heat put chicken stock in a pot and bring to the boil
- Turn to a medium heat add garlic, cardamom seed and simmer for a few minutes
- Add chicken, onion, potato, and carrot. Simmer for around 8 minutes (until carrot and potato are cooked to al dente)
- If you want this to not be less ‘spicy’ (hot) you can leave the chillies to just before serving or add tomato and chilli. Boil for an additional 2 minutes
- Serve