Chu’s soup

Place the chicken breasts in a medium
saucepan and top with 1,5 litres water. Bring to the boil then simmer gently for about 12 minutes, or until the chicken is just cooked, skimming any scum from the surface. Remove the chicken and set aside. Add the garlic, ginger, chilli, lime juice, fish sauce and sugar, bring to the boil, then simmer for 5 minutes. Taste, and add more sugar, fish sauce or
lime juice to taste if necessary. (And
more garlic, ginger or chilli if you like.)
There should be a balance of sweet, sour, salt and heat. Slice or shred the chicken and add to the soup. Heat through. Garnish with loads of spring onions and coriander.