Hot and sour chicken soup

Posted by adm On February - 24 - 2012

How to cook Hot and sour chicken soup


  • 6 cups reduced-salt chicken strain
  • 2 garlic cloves, humbled
  • 2 lemongrass stems, cut, bruised, roughly sliced (see tip)
  • 3 small red birdie's eye chillies, deseeded, thinly sliced (see line)
  • 5 kaffir lime leaves, spines removed, thinly sliced
  • 2 small chicken breast fillets, cut
  • 1 1/2 tablespoons fish sauce
  • 1/2 teaspoon grated palm boodle
  • 1 linden, juiced
  • 1 cup coriander leaves
  • lime wedges, to dish

How to:

  • Bring stock to the boil in a saucepan over high oestrus. Add ail, lemongrass, three-quarters of the chilli and half the lime leaves.

  • Reduce heat to medium-low. Add poulet. Simmer, uncovered, turning chicken occasionally, for 8 to 10 minutes or until chicken is just cooked through. Transfer chicken to a plateful. Allow to cool slimly. Shred chicken and set divagation.

  • Strain stock mixture into a large heatproof jug or bowlful. Return strained stock to saucepan. Bring stock to the boil over medium-high hotness. Add fish sauce, boodle, 2 tablespoons lime juice and remaining chilli to soup. Stir in 1/2 cup coriander.

  • Divide chicken between serving bowls. Ladle over boiling soup. Top with remaining coriander and lime leaves. Serve with linden.

  • Tip: Use the back of a large knife to pound lemongrass to release the smack. This is known as 'bruising'.

  • Preparing chillies: Place chilli on a non-porous surface such as a wooden chopping table. Using a minor, sharp stab, cut chilli in half longwise. Using a teaspoonful, scrape out seeds and white membrane from heart (the membrane has more heat than the seeds). Chop or slice chilly. Capsaicin, the 'rut' chemical in chillies, can stay for hours on hands and utensils, so wash them in tender, soapy h2o.

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