Thai Hot and Sour Chicken Soup

Charmaine Lu -
  • 1 litre chicken stock
  • Small bunch of coriander, stalks and leaves separated
  • 2 birdseye chillies
  • 1 lemongrass, halved and bashed
  • 2.5cm piece of ginger, sliced
  • 2 chicken breasts, sliced
  • 3 sliced spring onions
  • 200g mushrooms, halved
  • 200g green beans, chopped
  • 200g broccoli florets
  • Handful of baby spinach
  • 1 tbsp Thai fish sauce
  • 2 limes, juice only
  • 1 tbsp tamarind paste
  • 4 sliced tomatoes
  • Tip the stock, coriander stalks, 1 chilli, the lemongrass and ginger into a saucepan and simmer for 10 mins. Strain and discard the flavourings, then add the chicken to the stock with the mushrooms and spring onions. Simmer for 5 mins to cook the chicken.
  • Add the beans, broccoli, fish sauce, spinach, lime juice and tamarind to the pan. Simmer for a few mins, then stir in the coriander leaves, sliced chilli and tomatoes. Cook for a few mins, then serve.
40 mins
4 serving