About this recipe:An authentic Thai hot and sour soup. Do not attempt to omit the coriander, as this is essential. Use thai basil instead of regular basil if you can find it. Tom yum paste is hot, so try the soup before adding the chilli and decide if any extra heat is required. You can buy the paste in Asian supermarkets or there's a brand called "Thai taste" at Waitrose. This is well worth the trouble!
680ml (1 pint 4 fl oz) chicken stock
1 tablespoon tom yum paste
1/2 clove garlic, finely chopped
3 stalks lemon grass, chopped
2 kaffir lime leaves, (available in jars)
2 skinless, boneless chicken breast fillets - cut into thin strips
110g (4 oz) fresh mushrooms, thinly sliced
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 teaspoon chopped fresh green chilli
1 bunch fresh coriander, chopped
1 sprig fresh basil, chopped
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Method Prep:10min › Cook:15min › Ready in:25min
In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until cooked through.
Mix in the mushrooms. Add the fish sauce, lime juice, and green chilli. Continue cooking until well blended. Remove from heat, and serve hot with the coriander and basil sprinkled on top.
Really good.Just back from Australia where I had for the first time. Would definately add 2 tbl spoon sugar and double the amount of paste (guess this depends on the strength of your paste!) to get the balance Iike. - 05 Sep 2011