Thai Hot and Sour Soup

Recipe by STEVE ALDER 

"Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!"

Original recipe makes 6 servings

• 3 cups chicken stock
• 1 tablespoon tom yum paste
• 1/2 clove garlic, finely chopped
• 3 stalks lemon grass, chopped
• 2 kaffir lime leaves
• 2 skinless, boneless chicken breast halves - shredded

• 4 ounces fresh mushrooms, thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon chopped green chile pepper
• 1 bunch fresh coriander, chopped
• 1 sprig fresh basil, chopped

• PREP10 mins
• COOK15 mins
• READY IN25 mins

Directions

1. In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
2. Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

Footnotes

• Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If kaffir lime leaves are not available, substitute 1 tablespoon lime zest.