Prep 7 mins
Cook 10 mins
This is Rosemary Stanton's recipe for this style of soup. I have been using this for years and, like her, swear by it. I love mine strong on garlic & chilli so adjust if necessary. Australian measurements used.
- 2 teaspoons sesame oil
- 2 chilies, chopped
- 1 tablespoon chopped fresh ginger
- 1 tablespoon finely sliced lemongrass
- 2 garlic cloves, crushed
- 1 liter chicken stock
- 2 fresh lime leaves, shredded finely
- 300 g chicken breasts, cut into strips (or prepared green prawns)
- 200 g Baby Spinach (or use your favourite green vegetable)
- 1 red capsicum, seeded and sliced finely
- 2 tablespoons lime juice (or lemon)
- 1 teaspoon fish sauce
- 250 g silken tofu, cut into cubes (optional)
- Heat sesame oil and cook chilli, ginger and lemon grass for a couple of minutes over a gentle heat.
- Add garlic, stock and lime leaves and bring to the boil.
- Add chicken breast (or prawns), spinach and capsicum and cook for 2-3 minutes more.
- To serve: Stir in lime juice, fish sauce and tofu (if used) and serve at once.
I made this recipe exactly as written with no deviations. What a wonderful soup! The flavor is quite pleasing and by making this yourself you can control the heat quite nicely. This beats any hot and sour soup that I have had in a restaurant to date. I would not change a single thing about this recipe. Great flavor, easy to make, inexpensive and very satisfying. Made for AZ Swap #22.