Spicy Thai Hot and Sour Soup

Ingredients List

• 3 cups chicken stock

• 1 tablespoon tom yum paste

• ½ clove garlic, finely chopped

• 3 stalks lemon grass, chopped

• 2 makrut lime leaves

• 2 skinless, boneless chicken breast halves - shredded

• 4 ounces fresh mushrooms, thinly sliced

• 1 tablespoon fish sauce

• 1 tablespoon lime juice

• 1 teaspoon chopped green chile pepper

• 1 bunch fresh coriander, chopped

• 1 sprig fresh basil, chopped

Instructions

1. Bring the chicken stock to a boil in a large pot. Stir in the tom yum paste and garlic, cooking for about 2 minutes. Add the lemon grass and lime leaves, then place the chicken in the pot. Cook for 5 minutes or until the chicken is no longer pink and the juices run clear.

2. Stir in the mushrooms, followed by the fish sauce, lime juice, and green chile pepper. Let the soup simmer until everything is well mixed. Remove from heat and serve hot, garnished with coriander and basil.

Important Note

You can replace chicken with about 1/2 pound of prawns in this recipe. Just be sure to cook the prawns until they turn opaque. If you can't find lime leaves, substitute with 1 tablespoon of lime zest.

Nutritional Information (per serving)