Hot & Sour Soup.
And the month of soup continues! This isn’t the soup I was planning to make today. But I woke up feeling pretty wretched, and this particular form of wretched was craving two things – a walk in the sun, and some hot and sour soup. This is from the Temple Food chapter of Nigella Bites, which I think is pretty spot on. Sometimes some sharp, clear chilli is really what you need to help set the world to rights.
The Month of Soup!
Hot & Sour Soup.
Adapted from ::: Hot & Sour Soup ::: Nigella Bites by Nigella Lawson.
Prep ::: 15 mins
Cooking ::: 1 hour
Serves ::: 4
300g chicken thighs
1L salt-reduced chicken stock
1 heaped Tbsp tom yum paste
1 stick lemongrass, halved
juice of 1 lime
4 Tbsp fish sauce
3 small fresh red chillies, finely chopped
1 tsp sugar
150g button mushrooms, halved or quartered
1 eschallot, finely chopped
1 clove garlic, finely chopped
200g green prawns, peeled
1 bunch coriander, leaves chopped
1. Heat olive oil in a large saucepan over a high heat. Add chicken and cook, for 5 minutes, or until slightly browned. Add stock and water and bring to the boil, Reduce heat and simmer for 45 mins, or until chicken is tender.
2. Remove chicken and set aside for 5 minutes to cool slightly, then roughly shred.
3. Add tom yum paste, lemongrass, lime juice, fish sauce, chilli and sugar to stock. Stir and bring to the boil. Add mushrooms and chicken and simmer for 5 mins. Remove lemongrass.
4. Meanwhile, heat olive oil in a frying pan over a high heat. Add eschallot and garlic and cook for 2 mins or until fragrant. Add prawns and cook for 3 mins or until just cooked. Add prawns, eschallots and garlic to broth and cook for 1 min. Serve with lots of coriander.