This hot and sour recipe is derived from the Thai tom yum gai.
Soup
| 3 cups | Chicken stock, use up to 5 cups |
| 3 Tbsp | Thai curry paste, see recipe below (Main) |
| 1 stalk | Lemongrass |
| 1 | Kaffir lime leaf |
| 1 Tbsp | Fish sauce |
| 1 Tbsp | Sugar |
| 1 cup | Chinese mushroom, use shiitakes or button mushrooms (Main) |
| 1 small handful | Cooked chicken, sliced, per portion (Main) |
| 1 cup | Coconut cream (Main) |
| 2 | Limes, freshly juiced |
| 1 serving | Green chilli, or red chilli, finely sliced |
| 1 small bunch | Coriander leaves |
Fresh Thai curry paste
| 3 | Chillies, chopped |
| 3 cloves | Garlic |
| 1 piece | Fresh ginger, grated, use a large piece |
| 2 | Limes, freshly zested and juiced |
| 1 | Lemon, freshly zested and juiced |
| 5 | Kaffir lime leaves, stems removed and finely chopped |
| 1 handful | Fresh coriander |
| 1 handful | Thai basil leaves |
| ⅓ cup | Tamarind |
AdvertisementAdvertise with NZME.
Directions
Soup
- Heat chicken stock with Thai curry paste. Add lemongrass, kaffir lime leaf, fish sauce, sugar, and fresh mushrooms.
- Add cooked chicken, coconut cream and lime juice. Season with green or red chillies, and coriander leaves. For a more substantial meal serve with bowls of jasmine rice.
Fresh Thai curry paste
- Combine chillies with garlic, ginger, lemon and lime juice, kaffir lime leaves, coriander and thai basil, and fresh tamarind. Blend in the food processor to form a paste.
- Use in hot and sour soup. This can be made up and stored in the fridge or freezer.
