Spicy Thai chicken soup recipe

2tsp tom yum paste 600ml (1pt) chicken stock, hot (fresh if possible) 2 kaffir lime leaves 1 stick lemongrass, thickly sliced squeeze fresh lime juice 1tbsp fish sauce 1 long red chilli, finely sliced 1tsp caster sugar 75g (3oz) leftover cooked chicken, shredded 75g (3oz) button mushrooms, halved 1 tomato, chopped into thin wedges fresh coriander leaves, to garnish

Heat the tom yum paste in a medium saucepan. Add the hot chicken stock, kaffir lime leaves, lemongrass, lime juice, fish sauce, chilli and sugar. Bring to the boil and then simmer over a medium heat for 5 minutes to infuse all the flavours and make a spicy stock. Add the chicken, halved button mushrooms and tomato wedges and simmer for another 2 minutes to warm through. Divide the soup between 2 bowls, then garnish with some fresh coriander leaves to serve.

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