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.
