Tom Parker Bowles served up a tasty chicken, lime and lemongrass soup on Saturday Kitchen.

The ingredients are: 2 litres fresh chicken stock, 2 lemongrass stalks, bruised plus 1 tbsp finely chopped, 4 slices galangal, each about the thickness of a £1 coin, 9 Thai shallots, 3 peeled and left whole, 6 thinly sliced, 2 chicken breasts, 6 tbsp lime juice, 3–4 tbsp fish sauce, pinch finely chopped bird’s-eye chillies, 1 tbsp lemongrass, finely chopped and 1 handful fresh coriander, roughly chopped, to garnish.

See recipes by Tom in his book titled: Let’s Eat available from Amazon now.