Ingredients

• 1 tbsp olive oil
• 1 small chicken (about 1kg/2lb 4oz)
• 2 carrots
• roughly chopped
• 1 lemongrass stalk
• bruised
• 3 thyme sprigs
• 1 small bunch coriander
• leaves picked and stalks reserved
• 2 large carrots
• quartered
• 3 lemongrass stalks
• 2 bruised
• 1 peeled
• 2 thyme sprigs
• 1 lime
• finely grated zest only
• 2 tbsp extra virgin olive oil
• salt and pepper

Directions

• For the base
• heat a large flameproof casserole over a medium heat. Add the olive oil and seal the chicken for 3-4 minutes on each side until it just starts to colour. Add the carrots
• lemongrass
• thyme and half the coriander stalks. Cook for 5 minutes until the chicken has more colour and the vegetables are also coloured slightly.
• For the broth
• transfer the chicken and vegetables to a large
• lidded
• deep saucepan and cover with approximately 2 litres/3½ pints cold water. Bring to the boil and skim off any foam. Add the carrots
• bruised lemongrass
• thyme and the remaining coriander stalks. Turn the heat down to very low
• cover and cook for about 1½ hours until the chicken starts to fall from the bone.
• Remove the chicken and let it cool. Strain the broth and reserve the vegetables. Return the broth to the heat and simmer for about 10-15 minutes uncovered
• until the broth has reduced by one third.
• Meanwhile
• carefully lift the quartered carrots out of the strainer discarding the rest of the vegetables. Finely chop the carrots and put in deep soup bowls.
• When the chicken is cool enough to handle
• remove the skin then pull the meat from the bones and tear it up into small pieces. Add the chicken and a pinch of salt and pepper to the bowls
• then scatter over the coriander leaves. Sprinkle the lime zest over and drizzle with extra virgin olive oil.
• Remove the tough outer leaves
• top and root from the remaining lemongrass stalk
• then slice very thinly and add to the bowls. By now
• the broth should be ready
• so simply add a couple of ladleful’s to each bowl before serving.