A spicy chicken soup from Angela Hartnett.
In a large saucepan add the chicken thighs, carrot and celery. Cover with the cold water and bring to the boil. Skim any scum that may rise to the surface and allow to simmer for 40 minutes.
When ready, strain off the chicken thighs, reserving the stock and discarding the vegetables. Allow the chicken thighs to cool and then shred the cooked meat into strips.
Add a glug of olive oil to another saucepan and add the garlic, ginger, shallot, lemongrass and chilli. Season lightly with salt and pepper and sauté for about five minutes, ensuring they don’t take on any colour.
Add the spring onion and leek and cook for a further five minutes, again ensuring the vegetables don’t take on any colour.
To finish the soup, pour the stock onto the vegetables and add the shredded chicken. Season to taste and a good handful of spinach. Bring to the boil before turning down the heat and adding the mint and coriander.
Check the seasoning and serve, finishing with a dash of fish sauce.