Lemongrass-chicken stock

Ingredients

2 l chicken stock
2 chicken fillets
6 lemon leaves
40 g Bresc Lemongrass puree
fish sauce
1 lime
15 g coriander, chopped
100 g bean sprouts
4 stalks spring onion
1 leek
pepper

Preparation method

Cut the chicken fillet into strips. Slice the leek and the spring onions into thin rings. Slice the lime. Braise the leek, add the chicken and cook until the chicken is cooked through. Add the lemongrass and the lemon leaves and pour the stock onto it. Bring it almost to the boil but do not allow it to boil. Leave for half an hour for the flavours to develop and season pepper and fish sauce. Remove the lemon leaves. Fill the bowls with the soup, spring onion, coriander, bean sprouts and a slice of lime.