HOT AND SOUR THAI CHICKEN SOUP

Distinctly interesting, this Thai-style soup is the perfect dish for a cool night

Prepared IN

40 minutes

COOKING TIME

25 minutes

Planning TIME

15 minutes

SERVES

4

Fixings

1 liter chicken stock

A modest bunch of coriander, leaves and stalks isolated

2 feathered creatures eye chillies

1 tail of lemongrass, split and slammed

2.5 cm bit of root ginger, cut

2 skinless chicken bosoms, cut

3 spring onions, cut

200 g chestnut mushrooms, split

200 g green beans, in short lengths

200 g tenderstem broccoli, in short lengths

A small bunch of child leaf spinach

1 tbsp Thai fish sauce

Juice of 2 limes

1 tbsp tamarind glue (discretionary)

4 tomatoes, cleaned, deseeded and cut

Technique

1

Empty the chicken stock into an enormous pan with the coriander stalks, one of the chillies (split lengthways and deseeded), the lemongrass and the ginger.

2

Bring to the bubble and stew delicately for 10 minutes. Strain and dispose of the flavorings.

3

Return the stock to the dish, take back to a stew and include the chicken, spring onions and mushrooms. Stew for 5 minutes until the chicken is cooked.

4

Include the green beans, broccoli, spinach, fish sauce, lime juice and tamarind glue, if utilizing. Stew for a couple of moments. Mix in the tomatoes, coriander leaves and the rest of the stew, finely cut.

Cook’s tips: to excel, make up to the furthest limit of stage 2 the day preceding; chill. This is additionally acceptable made with prawns, in which case add the prawn shells to the base stock for the underlying stew, at that point dispose of toward the finish of stage 2. The prawns will just take a couple of moments to cook.

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