Thai Hot and Sour Soup

"Recipe from All Recipes"
 
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photo by PanNan photo by PanNan
photo by PanNan
Ready In:
25mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • 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 no longer pink and juices run clear.
  • Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
  • Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If kaffir lime leaves are not available, substitute 1 tablespoon lime zest.

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Reviews

  1. I loved the flavor of this soup. It was spicy, sour and slightly salty and sweet - just the way I like my Thai food. I used the kaffir lime leaves and thai basil from my garden, and for the mushrooms some fresh king oysters. I used only one chicken breast but thought it was plenty. Made for Mike and the Appliance Killers ZWT9.
     
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