Hot & Sour Soup
This is a fast take on a traditional soup but using seasonal Asian greens. Tofu, thinly sliced chicken breast, beef or whole prawns can be added if desired.
Preparation Time: 10 mins
Cooking Time: 15 – 20 mins
2 litres salt-reduced or home-made chicken stock
2 stalks lemon grass, peeled and bruised
2 cloves garlic, thinly sliced
4 kaffir lime leaves, bruised
4cm piece ginger, grated
4 red chillies, seeded and finely sliced
200g button mushrooms, halved
10 snake (long), beans cut into 4cm lengths
2 stalks/ ½ bunch gai lan (Chinese broccoli), finely chopped
2 stalks/1/2 bunch choy sum (Chinese flowering cabbage), finely chopped
1/2 bunch bok choy, finely chopped
2 baby bok choy, finely chopped
100ml fresh lime juice (approx 3 limes)
2 teaspoons (10ml) fish sauce, or to taste
½ white radish (daikon), peeled and grated
1/2 cup coriander leaves
1 bunch green onions (shallots), sliced
- Place stock in a large saucepan with lemon grass, garlic, lime leaves and ginger and bring to the boil. Reduce heat and simmer for 10 minutes to infuse flavours. Remove flavourings.
- Add two chillies, mushrooms and snake beans to the chicken broth. After a few minutes add stalks of Chinese greens and two minutes later the leaves. Cook for two minutes more and then adjust flavour with lime juice and fish sauce.
- To serve: place a mound of daikon in each soup bowl and ladle over the soup. Serve with bowls of coriander leaves, extra daikon, green onions and extra chilli.
- Lyndey’s note: Any combination of Asian greens can be used for this recipe. If limes are small, roll them for a minute or so before slicing to extract more juice.
Lyndey’s Note: Australian measurements 1 tablespoon = 20ml are used throughout.