Rice can get people a little panicked but the easiest way to think about it is that it is 1 part rice to 2 parts cold water. While the chicken is bubbling away, get the rice on. Pour the remaining oil and scrape any crispy bits into a medium sized high sided pot and place over a medium high heat.Īdd in the blitzed ingredients and stir-fry for 2-3 minutes until the they release lots of great fragrant smells!Īdd the chicken back in along with the coconut milk and fish sauce.Ĭook over a gentle heat for 10 minutes until the sauce has reduced a little and the chicken is thoroughly cooked through. Remove the chicken pieces from the pan and place on plate with some kitchen paper. Season the chicken pieces and brown off in the pan until you have a nice golden colour on either side. Heat a frying pan over a high heat and add a little sunflower oil. In small handblender blitz the ginger, lime leaves, garlic, red chilli and lemon grass until finely chopped. If you don’t have a food processor, just chop the paste ingredients until they’re as fine as you can get them. To prepare, slice off the woody ends and the root, you should be left with about 2-3 inches. If you haven’t used lemongrass before it’s a fantastic little ingredient which is responsible for giving this dish that wonderful light and fragrant flavour. Improvise with finely grated zest of lime. I use Kaffir lime leaves here, which some supermarkets carry in the herb section, Asian markets are also bound to have them. This will make the egg ribbon effect.This is very similar to a Thai green curry but it’s a lot lighter in terms of spices, sticking mainly with the fresh ingredients like ginger and lemongrass. Use the ladle to continue stirring the soup. Stir the soup, slowly pour in some of the beaten egg. Continue to cook until the soup has thickened, about 3 minutes. Make sure no cornstarch gets stuck on the bottom of the pot. When the soup comes to a simmer, slowly stream in the cornstarch mixture while stirring.While you are waiting for the soup to come to a simmer, stir the cornstarch with the reserved chicken stock until it is fully combined with no lumps.Stir to combine, bring to a simmer, stirring occasionally. Add soy sauce, dark soy, white vinegar, white pepper, tofu, bamboo shoots, mushrooms, sesame oil, and the cooked chicken. In the same pot, heat chicken stock (reserve 3/4 cup of chicken stock for later) over medium heat.Add chicken strips and cook for about 3 minutes, until it is cooked. Bring 4 cups of water to a boil in a large stockpot.Cut the chicken into 1/8th inch thin strips.Taste, adjust seasoning if needed, and serve with a garnish of scallions.We are going to stir the soup then toss some of the beaten egg into the soup with the ladle, then again stir the egg in through the soup. You want to make sure no cornstarch gets stuck on the bottom of the pot. While you are waiting for the soup to come to a simmer, stir the cornstarch with some chicken stock until it is fully combined with no lumps.In the same pot, heat chicken stock over medium heat.Cook for a few minutes until it is cooked.
Hot and sour soup full#
Add them to a large stockpot that full of boiling water.
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