Ingredients

• 2 chicken breast halves (approx 150-200 gms)
• 250 gms green beans (fresh, trimmed and cut in half)
• 1 litre chicken stock
• 4 shallots (sliced)
• 1 stick lemon grass (white only – sliced finely)
• 1 Tbsp ginger (minced)
• 2 Tbsps soy sauce

Method

1. Bring all ingredients, except chicken and beans to the boil, in a large saucepan.
2. Reduce heat and simmer for 3-4 minutes.
3. Add chicken breasts. Simmer gently for a further 7-8 minutes.
4. Remove chicken from broth. Set aside and keep warm.
5. Add beans to broth. Cook until beans are tender.
6. Ladle broth and beans into Asian serving bowls.
7. Slice chicken breasts into thin slices and place on top of each bowl.
8. Serve immediately.