for 4 person

To prepare the stock

1	garlic clove, pressed
1	spring onion incl. green part, cut into thin rings, greens set aside
½	red chilli pepper, cut into thin rings
½ tbsp	ginger, finely chopped
1 ½ litre	meat bouillon
2 stick	lemongrass, crushed
2	kaffir lime leaves (Thai-Kit)
1	star anise

To assemble

200 g	pak choi, cut lengthwise into approx. 4 cm strips
10 g	dried shiitake mushrooms
50 g	glass noodles
200 g	smoked tofu, cut into approx. 3 cm cubes
200 g	chicken breasts, thinly sliced
2	limes, rinsed with hot water, dabbed dry, cut into wedges
a little	sea salt

How it's done

To prepare the stock

Briefly sauté the garlic, spring onions, chilli pepper and ginger in a pan without any oil.

Pour in the stock, add the lemongrass, kaffir lime leaves and star anise, bring to the boil, then reduce the heat and simmer for approx. 15 mins. Pour the stock through a sieve into the fondue pot, place on a burner and keep warm.

To assemble

Just before serving, add the pak choi, mushrooms, glass noodles and tofu to the stock. Soak the chicken in the stock in batches. Serve with the limes and fleur de sel.

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