Thai Hot and Sour Chicken Soup
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Thai Hot and Sour Chicken Soup

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Serves 4

Easy and quick & tasty classic soup that can be modified to suit taste that uses UK sopermarket ingredients!

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  • 4 pints boiling water
  • 4 Chicken OXO cubes
  • 2 tsp green curry paste
  • 2 tsp tamarind paste
  • 2 tsp lemon grass paste
  • 4 tbsp light soy sauce
  • 2 tbsp fish sauce
  • ½ cube ginger sliced thin and chopped
  • 4 tbsp Thai chilli sauce
  • 2 chicken breasts chopped into very small pieces ¼square
  • 1 small tin sweetcorn (140g)
  • 4 spring onions diagonally sliced thinly
  • 1 large carrot sliced thinly
  • 1 cup cut small runner beans
  • ½ stick celery sliced thinly
  • 4 cloves garlic sliced and chopped or 4 long squirt of garlic puree
  • 4 small tasty mushrooms, or one steak mushroom: sliced thinly
  • ½ - ¾ cup raw Jasmine rice (or rice noodles)
  • 1 small deseeded red pepper diced squares
  • 1 cup bean sprouts
  • 2 whole eggs (beaten) to be slowly poured from above into the pre-stirred soup
  • Add 30 mins later add 1 tbsp arrowroot (for a clear soup) or cornflour stirred into a ½ sml cup of cold water


    1. Combine all the above ingredients into a large pan, bring to the boil then simmer for ½ hrs. The rice will start to form a glutinous soup the longer it is simmered.
    2. Serve hot - with optional Light Soy Sauce and Thai Chilli Sauce swirled in and a few floating Basil leaves. Can be refrigerated and reheated, or frozen for later consumption.

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