Fragrant Thai chicken soup
3
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Packed with fragrant lemongrass, chilli and lime, this famous hot and sour Thai broth is a flavour sensation and ready in just 20 minutes. For a more subtle heat cut back the chilli.
Ingredients
Vegetable oil
1 tbs
Fresh lemongrass
2 piece(s), trimmed, stalks bruised (see tip)
Fresh ginger
25 g, peeled, thinly sliced
Garlic
2 clove(s), thinly sliced
Kaffir lime leaves
4 individual
Chicken stock cube
1 individual, gluten-free variety, to make 1.4L stock
Fresh red chilli
2 whole, small, deseeded, finely chopped
Chilli paste
1 tbs
Cherry tomatoes
250 g, halved
Mushrooms
150 g, oyster variety
Cooked skinless chicken breast
250 g, shredded
Lime juice
2 tbs
Fish sauce
1 tbs
Palm sugar
2 tsp, grated (see tip)
Fresh coriander
1 tbs, leaves
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Heat oil in a large saucepan over medium heat. Cook lemongrass, ginger and garlic, stirring for 30 seconds, or until fragrant.
2
Add lime leaves and stock and bring to the boil. Stir in chillies and chilli paste. Simmer for 5 minutes, until fragrant. Stir in tomatoes and mushrooms, simmer for a further 5 minutes, or until mushrooms are tender.
3
Stir in chicken, lime juice, fish sauce and palm sugar. Stir until sugar is dissolved. Ladle soup into bowls, garnish with coriander leaves and serve with lime wedges.
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