A cross between a soup and stew, this chicken with lemongrass dish captures the exciting spicy and sour flavours of Southeast Asia. Lemongrass gives a citrus touch, and light coconut milk, using just the minimum for flavour, adds richness without excessive fat.
Chicken with lemongrass variations: To turn this into a more filling dish, add some noodles. Soak 100 g Chinese egg noodles in boiling water for 3 minutes, or according to the package instructions, then drain. Stir into the reduced cooking liquid with the chicken and vegetables in step five.