Thai Hot and Sour Broth

You can make this with either chicken or prawns

Ingredients

• 2 skinless chicken breasts (6 oz/175 g each) in small strips or the equivalent in small raw peeled prawns
• 2 pints (1.2 litres) chicken stock
• a small bunch of coriander leaves (½ oz/10 g)
• 2 small red bird's eye chillies
• 1 stalk of lemon grass, roughly chopped
• a small piece (1 inch/2.5 cm) of ginger, peeled and sliced
• 3 spring onions, trimmed and finely sliced (including the green parts)
• 1 tablespoon Thai fish sauce
• 1 tablespoon tamarind purée
• Juice of a large lime (about 2 tablespoons)
• 3 table tbsp rice vinegar or white wine vinegar
• 1 tbsp soy sauce
• 1-2 tbsp sweetner

 

Method

 

• Put all the ingredients into a saucepan and bring to a simmer. Cook for 15 mins,
• If using prawns add them to heat through, for chicken add strip sand leave the chicken to poach gently for 5 minutes or until it is cooked through
• Serve in small bowls or cups.