Chicken & pistachio coconut broth

Ingredients
* 250g pistachios, shelled
* 2 x 400ml cans coconut milk
* 2 1/2 cups (375ml) chicken stock
* 3 fresh small red chillies, deseeded, thinly sliced
* 750g chicken breast fillets, cut into 2.5cm pieces
* 5 kaffir lime leaves, shredded

Method
1. Cook the pistachios in 1 cup (250ml) of boiling water. Drain and set aside to cool. Rub to remove the skins and pat dry. Place the pistachios in a food processor and process until finely chopped.
2. Place the coconut milk, chicken stock, chilli and ground pistachios in a saucepan. Stir over low heat until combined. Add the chicken and simmer for 10-15 minutes or until cooked through. Stir through the kaffir lime leaves. Serve immediately.