This soup originates in Thailand/Laos and has strong hot and sour flavours.
Ingredients can vary, but I like it with sliced baby sweetcorn, chicken and noodles.
Preparation Time: 10 Minutes
|1 litre chicken stock||3 red chillies, thinly sliced|
|300 ml water||75 ml fish sauce|
|6 sticks lemongrass, lightly crushed||75 g palm sugar, or brown sugar|
|4 fresh coriander roots, crushed||1 boneless chicken thigh, diced|
|110 g fresh galangal, peeled and sliced (or ginger)||4 baby sweetcorn, sliced lengthways|
|8 tomatoes, cut into quarters||Few slivers of peeled carrot and onion|
|6 kaffir lime leaves||egg noodles - enough for 2 people|
|1-2 limes, juice only||Few small pieces of cauliflower|
|75 ml tamarind water|
Place the stock and water into a large pan over a high heat and bring to the boil. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime jiuce, tamarmind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.
Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salt-sour-hot-sweet taste, then remove from the heat.
Transfer 220 ml of the stock into a separate pan and bring to the boil. Add the chicken and vegetables and cook for a few minutes until the chicken and vegetables are cooked. Cook the noodles separately until firm - do not overcook.
Add all the ingredients together and ladle into individual serving bowls. Garnish with Thai basil, fresh coriander and a wedge of lime.