Hot & Sour Soup (For Colds & Flu)

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.

• Ready In: 17 mins
• Serves: 2-4

Ingredients

• 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)

Directions

1. Heat sesame oil and cook chilli, ginger and lemon grass for a couple of minutes over a gentle heat.
2. Add garlic, stock and lime leaves and bring to the boil.
3. Add chicken breast (or prawns), spinach and capsicum and cook for 2-3 minutes more.
4. To serve: Stir in lime juice, fish sauce and tofu (if used) and serve at once.