Hot and Sour Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cold enough for you? Warm up with this hot and sour chicken soup! I make this when I want something light but very tasty. Ingredients:
6 cups reduced-sodium chicken broth |
2 garlic cloves, crushed |
2 lemongrass, stems trimmed, bruised, roughly chopped |
3 red bird's eye chilies, deseeded, thinly sliced |
5 kaffir lime leaves, spines removed, thinly sliced |
2 small chicken breast fillets, trimmed |
1 1/2 tablespoons fish sauce |
1/2 teaspoon grated palm sugar |
1 lime, juice of |
1 cup cilantro leaf |
lime wedge, to serve |
Directions:
1. Bring stock to the boil in a saucepan over high heat. Add garlic, lemongrass, three-quarters of the chili and half the lime leaves.
2. Reduce heat to medium-low. Add chicken. Simmer, uncovered, turning chicken occasionally, for 8 to 10 minutes or until chicken is just cooked through. Transfer chicken to a plate. Allow to cool slightly. Shred chicken and set aside.
3. Strain stock mixture into a large heatproof jug or bowl. Return strained stock to saucepan.
4. Bring stock to the boil over medium-high heat. Add fish sauce, sugar, 2 tablespoons lime juice and remaining chilli to soup. Stir in 1/2 cup cilantro.
5. Divide chicken between serving bowls. Ladle over boiling soup. Top with remaining cilantro and lime leaves. Serve with lime.
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