Asian Style Chicken Soup

Heat the oil in a medium-sized saucepan, over medium heat.

Fry the garlic, ginger, lemongrass, and 1⁄2 of the chilli for 1min.

Add the chicken and stir until brown all over.

Add the mushrooms, soy or tamari sauce, and fish sauce (if using). Stir well, add the stock, and bring to a boil.

Add the pak choi and simmer for 5-10mins.

Add the spring onions, bean sprouts, and the juice of one lime quarter (if using), and heat through.

Ladle the soup into bowls, making sure you distribute the meat and vegetables evenly.

Serve topped with coriander, the remaining chilli, and a few optional wedges of lime.