In the mood for a delicious way to warm up this winter? Try this spicy warming Hot-and-Sour Soup that can easily be made with just a few special ingredients!
The original recipe for this soup calls for prawns – I made it with chicken… I’m sure either would taste wonderful.
I believe this recipe is a fuel pull if you are following the Trim Healthy Mama plan and use lean chicken or shrimp and a reduced fat stock.
Original recipe from “Thai – the essence of Asian cooking” from Hermes House
Easy Hot-and-Sour Soup
- 1 lb raw chicken (or jumbo prawns)
- 4 c chicken or fish stock
- 3 stalks lemon grass
- 10 kaffir lime leaves – torn in half
- 8 oz can straw mushrooms – drained
- 3 T fish sauce
- 4 T lime juice
- 2 T green onions – thinly sliced
- 1 T fresh cilantro leaves
- 4 fresh red chilies – seeded and thinly sliced
- salt – to taste
- ground black pepper – to taste
- Cut the chicken into bite size pieces (or if using prawns – peel and save the shells, then devein and set the prawns aside).
- In a large soup pot bring the stock to a boil (if using prawns, rinse the shells and add to the stock).
- Slightly crush the lemon grass stalks and add them to the stock along with half of the lime leaves.
- Simmer gently for 5-6 minutes, until the stock is fragrant.
- Strain the stock, return it to the clean pot and reheat.
- Add the drained mushrooms and the chicken (or prawns), then cook until the chicken is cooked through (or the prawns turn pink).
- Add the fish sauce, lime juice, green onion, cilantro, chilies, and remaining lime leaves into the soup. Stir to combine.
- Add salt and pepper to taste. The soup should be sour, savory, spicy and hot.
This is a great soup to make ahead of time and keep hot in a crock pot or on the back of the stove until time to serve.