Thai Tom Yum Soup

Ingredients

Serves: 6

• 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

Preparation method

Prep: 10 mins | Cook: 15 mins

1.

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.

2.

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.

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