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Hot and sour chicken soup
Hot and sour chicken soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Cozy up with spicy-sour chicken soup for a comforting meal!
Ingredients:
  • 1530.00 gm chicken style liquid stock
  • 2 lemongrass stems, trimmed, bruised, roughly chopped (see tip)
  • 3 small red bird's eye chillies, deseeded, thinly sliced (see note)
  • 5 makrut lime leaves, spines removed, thinly sliced
  • 2 small chicken breast fillets, trimmed
  • 36.60 gm fish sauce
  • 1/2 tsp grated palm sugar
  • 1 lime, juiced
  • 250.00 ml coriander leaves
  • lime wedges, to serve
Instructions:
  • In a saucepan over high heat, bring the stock to a boil. Stir in garlic, lemongrass, three-quarters of the chili, and half of the lime leaves.
  • Lower the heat to a gentle medium-low. Introduce the chicken and let it gently simmer, uncovered, turning it occasionally, for 8 to 10 minutes until it's perfectly cooked through. Move the chicken to a plate and let it cool slightly. Shred the chicken and keep it to the side.
  • After straining the flavorful stock into a spacious heatproof container, pour it back into the saucepan. Heat it until boiling over medium-high heat. Enhance the soup by incorporating fish sauce, sugar, 2 tablespoons of lime juice, leftover chili, and a generous 1/2 cup of fresh coriander.
  • Distribute chicken among bowls. Pour hot soup over it. Garnish with the rest of the coriander and lime leaves. Serve with lime wedges.

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