Hot & Sour Chicken Soup

  • 12 Dec - 18 Dec, 2020
  • Mag The Weekly
  • Cookery


· 500 ml chicken stock

· A handful of coriander

· 1 fresh lime leaf

· 1 piece ginger

· 4-5 red chillies

· 1 lemongrass stalk

· 50 g chestnut mushrooms

· 95 g chicken

· 80 g green beans

· 2 teaspoons vinegar

· Grated zest and 1 lime juice

· 1 teaspoon fish sauce

· A handful of bean sprouts

· Thai basil leaves to garnish


Put the chicken stock, coriander stalks, lime leaf, ginger, half the chillies and the lemongrass in a pan. Heat over medium heat to infuse. Add the mushrooms, chicken and beans, turn up the heat, and then bring to a simmer to warm the chicken. Add the rice vinegar, lime zest and juice and fish sauce, then taste and adjust the saltiness/sourness according to your taste. Serve in a bowl, garnished with the coriander leaves, remaining chillies, bean sprouts and fresh basil (if using), with lime wedges on the side.