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400 g chicken
1 tsp vinegar
Freshly ground pepperves 4
3 carrots
1 stalk lemon grass
1 spring onion
1 onion
500 ml vegetable stock
400 ml chicken stock
200 ml coconut milk
2 tbsp sesame oil
1 chilli
2 tbsp salad burnet

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Dab the chicken with vinegar, then cut into strips and season with pepper. Wash, peel and thinly slice the carrots. Wash and trim the spring onion and cut into rings. Chop the lemon grass very finely. Peel, halve and thinly slice the onion. Wash, deseed and finely chop the chilli. Heat the oil in a wok and briefly toss the vegetables in the hot oil. Add the vegetable and chicken stock and simmer for about 10 minutes. Add the chicken and cook gently for a further 10 minutes. Add the coconut milk and chilli. Ladle into warmed soup bowls and serve garnished with salad burnet.