Ingredients 

• 200g chicken breast fillets
• 1 stalk lemongrass, bottom part only, chopped and ground
• 1 small red chilli (optional), finely chopped
• 1 tbsp coriander, finely chopped
• 1 tbsp mint, finely chopped
• 1 tbsp Thai basil, finely chopped
• Juice of 1 lime or lemon
• Dash fish sauce
• Dash sweet chilli sauce
• 1 carrot, grated
• 1 lebanese cucumber, finely chopped
• 1 iceberg or butter lettuce, washed and separated into cups
• 1 shallot, finely chopped 

Method 

1. Place chicken breasts into a pot that can fit the fillets in a single layer and cover with water.
2. Bring to a gentle boil and simmer until cooked, about 10 minutes. Check by removing, and slicing through the middle; look to see that it is no longer pink. Allow to cool.  Refrigerate or freeze the stock for use in future recipes.
3. Cut up the chicken breast into small cubes, or pulse in a food processor.
4. Combine chicken with lemongrass, chilli, coriander, mint, Thai basil, lime juice, fish sauce and sweet chilli sauce.
5. Serve a small amount of chicken in lettuce cups topped with carrot, cucumber and shallots.