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Hot & Sour Chicken Soup

 · 500 ml chicken stock
 · A handful of coriander
 · 1 fresh lime leaf
 · 1 piece ginger
 · 4-5 red chillies
 · 1 lemongrass stalk
 · 50 g chestnut mushrooms
 · 95 g chicken
 · 80 g green beans
 · 2 teaspoons vinegar
 · Grated zest and 1 lime juice
 · 1 teaspoon fish sauce
 · A handful of bean sprouts
 · Thai basil leaves to garnish

Put the chicken stock, coriander stalks, lime leaf, ginger, half the chillies and the lemongrass in a pan. Heat over medium heat to infuse. Add the mushrooms, chicken and beans, turn up the heat, and 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 according to your taste. Serve in a bowl, garnished with the coriander leaves, remaining chillies, bean sprouts and fresh basil (if using), with lime wedges on the side.