Thai Hot And Sour Chicken Soup
This hearty and aromatic Thai green curry soup is bursting with vibrant flavors and textures. The combination of tender chicken, fresh vegetables, fragrant herbs, and spicy seasonings creates a comforting and satisfying bowl of soup. The warmth and depth of this dish make it perfect for chilly evenings or whenever you crave a taste of Thailand in your own kitchen.
— Constant Cookbook
Ingredients
- 4 pints boiling water
- 4 Chicken OXO cubes
- 2 tsp green curry paste
- 2 tsp tamarind paste
- 2 tsp lemon grass paste
- 4 tbsp light soy sauce
- 2 tbsp fish sauce
- ½ cube ginger sliced thin and chopped
- 4 tbsp Thai chilli sauce
- 2 chicken breasts chopped into very small pieces ¼square
- 1 small tin sweetcorn (140g)
- 4 spring onions diagonally sliced thinly
- 1 large carrot sliced thinly
- 1 cup cut small runner beans
- ½ stick celery sliced thinly
- 4 cloves garlic sliced and chopped or 4 long squirt of garlic puree
- 4 small tasty mushrooms, or one steak mushroom: sliced thinly
- ½ - ¾ cup raw Jasmine rice (or rice noodles)
- 1 small deseeded red pepper diced squares
- 1 cup bean sprouts
- 2 whole eggs (beaten) to be slowly poured from above into the pre-stirred soup
- Add 30 mins later add 1 tbsp arrowroot (for a clear soup) or cornflour stirred into a ½ sml cup of cold water
Instructions
- Combine all the above ingredients into a large pan, bring to the boil then simmer for ½ hrs. The rice will start to form a glutinous soup the longer it is simmered.
- Serve hot - with optional Light Soy Sauce and Thai Chilli Sauce swirled in and a few floating Basil leaves.
- Can be refrigerated and reheated, or frozen for later consumption.
Yield
Serves 4
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