Thai Hot And Sour Soup

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

Ingredients

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

Recipe

• 1 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.
• 2 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.
• 3 prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. cook them only until opaque. if kaffir lime leaves are not available, substitute 1 tablespoon lime zest.