Recipe Instructions:
Ingredients
1 lemongrass stalk
30g root ginger, sliced
½ vegetable stock cube, made up to 900ml
1 chicken breast
2 tsp olive oil
1 small onion, finely chopped
½ celery stick, chopped
1 small carrot, peeled and chopped
1 tsp turmeric
30g dried green lentils, rinsed
30g curly kale, woody stems removed
Method
Roughly bash the lemongrass with the flat of a knife and put in a medium saucepan along with the ginger and stock. Bring to a simmer and cook for 2 mins until fragrant.
Add the chicken breast and reduce the heat until barely simmering. Poach for 15-18 mins until the chicken is cooked through. Take the chicken out of the stock and set aside to cool slightly. Remove and discard the lemongrass and ginger.
While the chicken is poaching, heat the oil in a saucepan over a medium heat. Add the onion, celery and carrot; cook for 10 mins until softened. Stir in the turmeric and lentils and cook for 1 min, stirring, to combine. Pour in the poaching stock, bring to a simmer and cook for 18-20 mins or until the lentils are tender.
Shred the chicken with 2 forks and add to the soup along with the kale for the last 5 mins of cooking time. Divide between 2 bowls to serve.
