Hot and Sour Chicken Soup Recipe

3 x 7 oz/ 200 g
2 tbsp/ 30 ml
4 cloves
2
5
30 g/ 1 oz
3
3 stalks
6
8 cups/ 3 1/2 pints/ 2 liter
3 tbsp/ 45 ml
1/3 cup/ 3 1/2 oz/ 100 g
6
1-2
 

chicken breast fillets
peanut oil
garlic, minced
shallots, chopped
stems of coriander, leaves included
piece ginger, bruised
small red chili peppers, chopped
lemongrass, finely sliced
kaffir lime leaves, finely shredded
chicken or vegetable broth
Thai fish sauce
dry cellophane or glass noodles
green onions (scallions), diagonally sliced
limes, juice squeezed
handful of coriander (cilantro) leaves

Method:

1. Cut chicken fillets into 1/2 in/ 1 cm strips. Brush the chicken strips with 1 tbsp peanut oil and broil or pan-fry until the chicken is golden brown and slightly charred, about 3 minutes each side.

2. Heat the remaining 1 tbsp/ 15 ml peanut oil in a large saucepan. Add the garlic, shallots, chopped coriander leaves and stems, ginger, chopped chili peppers, sliced lemongrass, and finely shredded lime leaves. Toss in the hot oil until fragrant for 2 minutes. Add the broth and bring to the boil. Simmer for 10 minutes then add the broiled chickens and strips and simmer for a further 10 minutes.

3. Add the Thai fish sauce and Chinese rice noodles and simmer for a further 2 minutes, or until the noodles are tender.

4. Add the slices green onions (scallions), lime juice, and coriander and serve very hot.

(serves  6)

 

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