WHAT TO EAT TONIGHT
Hot and sour chicken soup
Start the week off with a healthy, nourishing bowl with a chilli kick
Added on
Start the week off with a healthy, nourishing bowl with a chilli kick
- Serves 1
- Preparation time 10 mins
- Cooking time 15 mins
- 500ml fresh chicken or veg stock
- Handful fresh coriander, leaves picked, stalks roughly chopped
- 1 fresh lime leaf, torn
- 3cm piece fresh ginger, sliced
- 1 red chilli, sliced
- 1 lemongrass stalk, outer leaves discarded, cut in half and bruised in a pestle and mortar
- 50g shiitake or chestnut mushrooms, sliced
- 95g cooked chicken breast, shredded with 2 forks into chunky strands
- 80g green beans, halved
- 2 tsp rice vinegar
- Finely grated zest and juice 1 lime, plus wedges to serve
- 1 tsp fish sauce
- Handful (about 10g) beansprouts, rinsed in cold water
- Fresh Thai basil leaves (or regular basil) to garnish (optional)
- Put the stock, coriander stalks, lime leaf, ginger, half the chilli and the lemongrass in a small pan. Heat over a low-medium heat to infuse. Add the mushrooms, chicken and beans, turn up the heat, then bring to a simmer to warm the chicken.
- Add the rice vinegar, lime zest and juice and fish sauce, then taste and adjust the saltiness/sourness to your palate. Serve in a big bowl, garnished with the coriander leaves, remaining chilli, beansprouts and fresh basil (if using), with lime wedges on the side.
- To make vegetarian, swap the chicken with tofu, leave out the fish sauce and use vegetable stock. Add salt to taste.
For more soup recipes from delicious. magazine
