Tuesday, February 21, 2012

Thai Hot and Sour Broth

You can make this with either chicken or prawns Smile


  • 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




  • 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.

No comments:

Post a Comment

Add this