Hot and sour chicken soup

Serves: 4

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Prep Time: 15

Cook Time: 15

• Spray oil
• 8 spring onions, sliced
• 1 garlic clove, crushed
• 1 tbsp finely chopped fresh root ginger
• 1 red bird’s eye (Thai) chilli, diced
• 200g/7oz skinned chicken breast fillets, thinly sliced
• 100g/3½oz fresh shiitake mushrooms, sliced
• 1 litre/1¾ pints hot vegetable stock
• 200g/7oz spring greens or pak choi, shredded
• 100g/3½oz/1 cup bean sprouts
• 1 tbsp dark soy sauce
• 1 tbsp nam pla (Thai fish sauce)
• 1 tbsp rice vinegar
• 2 tbsp chopped fresh coriander

Method

1. Lightly spray a large saucepan with oil and place over a medium heat. When it’s hot, add the spring onions, garlic, ginger, chilli, chicken and mushrooms. Stir-fry for 3–4 minutes until the vegetables are starting to colour and the chicken is sealed all over and golden brown.
2. Add the hot vegetable stock and bring to the boil. Reduce the heat and simmer gently for 5 minutes.
3. Add the spring greens and simmer for a further 5 minutes, or until the chicken is cooked right through.

4. Stir in the bean sprouts, soy sauce, nam pla and vinegar. Ladle the soup into four bowls, sprinkle with chopped coriander and serve piping hot.

    

   Recipe by Heather Thomas, author of 'Quick & Easy Low Calorie Cookbook' (£14.99, Pavilion Books).

    

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