½ teaspoon crushed garlic
6 Kaffir lime leaves
1 Stalk lemon grass, white part only, quartered
2 Cups coconut milk (light optional)
2 Cups Chicken stock (Real chicken stock consommé is good)
2-3 chicken breast fillets, sliced
2 Tablespoons fish sauce
1 teaspoon finely chopped chilli
¼ Cup lime juice
1 teaspoon soft brown sugar
¼ Cup fresh coriander leaves
1 bunch Bok Choy
Step 1: Mix garlic, kaffir lime leaves and lemon grass with the coconut milk and stock in a saucepan and bring to the boil. Reduce heat and simmer for 10 mins, stirring occasionally.
Step 2: Add chicken strips and chilli and simmer for 8 minutes. Add Bok Choy, simmer for further 2 mins. Turn off heat and mix in the lime juice, fish sauce and sugar. Serve with coriander leaves.
Recipe from Nutritionist, Emma Brown. BBB Nutrition.