Lemongrass, Chicken and Lentil Soup

Charmaine Lu -
  • 1 lemongrass stalk, well bashed
  • 30g sliced ginger
  • 900ml veg stock
  • 1 chicken breast
  • 2 tsp olive oil
  • 1 chopped onion
  • ½ chopped celery stalk
  • 1 chopped carrot
  • 1 tsp turmeric
  • 30g dried green lentils
  • 30g chopped kale
  • Add the ginger and lemongrass to a saucepan with the stock, and bring to a simmer. Add the chicken breast, reduce the heat and poach for 18 mins or until cooked through. Remove the chicken from the stock and set aside, then discard the ginger and lemongrass.
  • In a separate pan, lightly fry the onion, carrot and celery in the oil until softened. Stir in the turmeric and green lentils, cook for 2 mins, then pour the mixture into the stock and cook for 20 mins or until the lentils are tender. Shred the chicken between forks and add to the soup with the kale for the final 5 mins of cooking time, then serve immediately.
50 mins
2 serving