Hot & Sour Soup (For Colds & Flu) |
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Prep Time: 7 Minutes Cook Time: 3 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is Rosemary Stanton's recipe for this style of soup. I have been using this for years and, like her, swear by it. I love mine strong on garlic & chilli so adjust if necessary. Australian measurements used. Ingredients:
2 teaspoons sesame oil |
2 chilies, chopped |
1 tablespoon chopped fresh ginger |
1 tablespoon finely sliced lemongrass |
2 garlic cloves, crushed |
1 liter chicken stock |
2 fresh lime leaves, shredded finely |
300 g chicken breasts, cut into strips (or prepared green prawns) |
200 g baby spinach (or use your favourite green vegetable) |
1 red capsicum, seeded and sliced finely |
2 tablespoons lime juice (or lemon) |
1 teaspoon fish sauce |
250 g silken tofu, cut into cubes (optional) |
Directions:
1. Heat sesame oil and cook chilli, ginger and lemon grass for a couple of minutes over a gentle heat.
2. Add garlic, stock and lime leaves and bring to the boil.
3. Add chicken breast (or prawns), spinach and capsicum and cook for 2-3 minutes more.
4. To serve: Stir in lime juice, fish sauce and tofu (if used) and serve at once.
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