A real authentic Thai hot and sour soup. While light on the stomach, you will find this flavor-packed bowl is best suited to be a starter rather than the main meal. It is quick to prepare and comes with plenty of flavors from the tom yum paste. Check the heat before you add chili, or it may be too much on the tongue.
Servings: 6
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
4 oz. fresh mushrooms, thinly sliced
2 chicken breast halves, boneless and skinless, shredded
3 cups of chicken stock
3 stalks lemongrass, chopped
2 kaffir lime leaves
1 tsp. of chopped green chili pepper
1 tbsp. of tom yum paste
1 tbsp. of lime juice
1 tbsp. of fish sauce
1 sprig fresh basil, chopped
1 bunch of fresh cilantro, chopped
1/2 garlic clove, finely chopped
Instructions
1. In a large pot, add your chicken stock and bring to a rolling boil.
2. Add the tom yum paste with the garlic, and then cook for 2 minutes.
3. Add the lime leaves and the lemongrass.
4. Add chicken to the pot and cook until no longer pink or for around 5 minutes. Juices should run clear.
5. Add the mushrooms, fish sauce, the lime juice, and green chilies.
6. Cook until combined.
7. Remove from the heat and serve warm garnished with cilantro and basil.