MEXICAN BROTH

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PREP TIME 10-15 minutes
COOK TIME 20-25 minutes
SERVES 4

INGREDIENTS

5 cherry tomatoes

3 cm (1 inch) piece of ginger, roughly chopped

5 cloves of garlic, roughly chopped

1 small red onion, roughly chopped

1 stalk of lemongrass, roughly chopped

3 red chillies, roughly chopped

1 chicken breast, thinly sliced

1 chorizo sausage, minced

1 litre Massel chicken stock

2 teaspoons palm sugar

1 teaspoon oil

1 teaspoon salt flakes

Juice of 1 lime

50 g vermicelli noodles

Fresh coriander leaves, to garnish

METHOD

Step 1 

Pop the ginger, garlic, onion, lemongrass, chillies, tomatoes, and palm sugar into a food processor. Blitz everything until it’s finely minced. Then add in the minced chorizo and pulse again until well combined.

Step 2

Heat a splash of oil in a large saucepan over medium heat. Add the chorizo mixture and sauté for about 5 minutes, until some of the fat renders out and it’s smelling delicious. Pour in the chicken stock and bring it to a boil. Skim off any foam that rises to the surface. Once the foam reduces, add in the thinly sliced chicken and simmer for 5-10 minutes until the chicken is cooked through.

Step 3

Add the vermicelli noodles to the broth and let them soak for 2-3 minutes until soft. Squeeze in the lime juice and give it a taste — adjust the seasoning with extra palm sugar or salt if needed.

To Serve

Ladle the broth into bowls, making sure to include plenty of chicken and noodles. Garnish with fresh coriander leaves and serve it up hot.