Hot & sour chicken soup

Posted by adm On February - 23 - 2012

How to cook Hot & sour chicken soup


  • 3 tbs (1/4 cup) tom yum spread (see line)
  • 1L (4 cups) chicken strain
  • 2 tbs brown bread
  • 500g chicken breast fillets
  • 425g can straw mushrooms, knackered (see billet)
  • 1/2 cup (125ml) lemon succus
  • 2 cups bean sprouts
  • 3 spring onions, roughly shredded

How to:

  • Place a large saucepan over medium rut. When hot, add the tom yum paste and cook for 2 minutes until fragrant.

  • Tag 1L (4 cups) weewee, the chicken strain, sugar and chicken fillets. Bring to the moil, then reduce the heat to medium-low and simmer for 10 transactions. Add the mushrooms for the final minute to heat through.

  • Remove the chicken and use two forks to coarsely shred the inwardness, then return to the soup. Remove the saucepan from the heat and stir in the lemon succus.

  • To service, ladle the soup into bowls and top with the bean sprouts and chopped spring onion.

  • Tom yum paste and canned straw mushrooms are available from Asian nutrient shops and selected supermarkets.

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