Chicken with lemongrass

1 small fresh red chilli, such as birdseye, split open lengthwise but left whole
1 clove garlic, cut in half
1 cm piece fresh ginger, peeled and cut into 4 slices
2 stems lemongrass, bruised and cut in half
4 chicken joints, such as breasts or thighs, about 175 g each, skinned
1 red Asian shallot, finely chopped
250 g green beans, trimmed and cut into bite–sized pieces
1 zucchini, sliced lengthwise with a vegetable peeler into thin strips
1 can light coconut cream, about 270 ml
finely grated zest and juice of 1 lime
salt and pepper
2 tablespoons chopped fresh coriander

Preparation

Pour 1 litre water into a saucepan over a high heat.
Spear the chilli, garlic and ginger on a wooden cocktail stick (this makes them easy to remove later) and add to the pan together with the lemongrass.
Bring to the boil and boil for 1 minute, then remove from the heat, cover and set aside to infuse for 30 minutes.
Return the liquid to the boil, then reduce the heat to low.
Add the chicken joints, shallot and beans, and poach for 12–15 minutes or until the chicken is cooked (test with the tip of a knife: the juices should run clear).
Add the zucchini for the last 2 minutes of cooking.
Using a slotted spoon, transfer the chicken, beans and zucchini to a warmed bowl.
Add a little of the poaching liquid to keep them moist, then cover tightly and keep warm.
Return the liquid to the boil and add the coconut cream.
Continue boiling for 5–6 minutes or until the liquid has reduced by about one–third.
Remove the chicken meat from the bones and shred it roughly.
Return the chicken meat, beans and zucchini to the soup and stir, then reheat.
Stir in the grated lime zest and juice.
Season to taste.
Divide the chicken and vegetables among 4 soup bowls.
Spoon over the liquid, discarding the lemongrass and stick of chilli, garlic and ginger.
Sprinkle with coriander and serve.