thai hot and sour soup

Ingredients

• Servings: 6
• 3 cups chicken stock
• 1 tablespoon tom yum paste
• 1/2 clove garlic, finely chopped
• 3 stalks lemon grass, chopped
• 2 kaffir lime leaves
• 2 skinless, boneless chicken breast halves - shredded
• 4 ounces fresh mushrooms, thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon chopped green chile pepper
• 1 bunch fresh coriander, chopped
• 1 sprig fresh basil, chopped

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• in a large saucepan, bring the chicken stock to a boil. stir in the tom yum paste and garlic, and cook for about 2 minutes. stir in the lemon grass and kaffir lime leaves. place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
• mix in the mushrooms. add the fish sauce, lime juice, and green chile pepper. continue cooking until well blended. remove from heat, and serve warm with the coriander and basil.