Thai Hot and Sour Chicken Soup
Nutrients
Per serving
Steps
Bring the chicken stock to the boil and place the chicken breast in the stock
Reduce the heat to just a low simmer so that that only a few bubbles are seen on the surface
After 10 minutes takes out the chicken breast and put to one side
Add the shallots, chillies, lemongrass, ginger and leek to the broth
Gently scrunch up the lime leaves and also add to the broth and simmer on a low heat for 10 minutes
Add the fish sauce and sugar
Thinly slice the chicken and add to the broth and continue cooking for a further 3 - 4 minutes
Make the noodles as per instructions and add to the bowl
Pour the soup over the noodles in the bowl and pile the chicken on top of the noodles
Just before serving add the juice of the lime and seasoning if required
Sprinkle a few shallots and chillies with the coriander leaves on top of the soup and serve
Ingredients
| 250 g | Chicken breast without skin |
| 50g | Vermicelli Bean Thread (Glass noodles) |
| 1 litre | Chicken stock |
| 2 | Red chillies finely sliced |
| 3 cm | Ginger peeled thinly sliced |
| 1 | Leek white only sliced |
| 2 | Lemongrass white only finely sliced and gently crushed |
| 4 | Shallots thiny sliced |
| 4 | Lime leaves |
| 1 Tbs | Fish sauce |
| 1 Tsp | Sugar |
| 1 | Lime |
| 1 Tbs | Coriander leaves chopped |
