Chicken
and
Mushroom
Soup
Hot
and
Sour
-
serves
2
Preparation
-
10
minutes,
Cooking
time
-
15
minutes
1
lemon
grass
stalk
2
cups
hot
chicken
stock
4
boneless,
skinless
chicken
thighs,
diced
2
tsp
Thai
red
curry
paste
1
shallot,
finely
chopped
1
1/2
cups
shiitake
mushrooms,
sliced
or
canned
straw
mushrooms,
halved
2
tsp
dark
brown
sugar
2
tsp
fish
sauce
juice
of
1
lemon
salt
and
ground
black
pepper
1
scallion,
thinly
sliced
1
red
chili,
thinly
sliced
handful
of
cilantro
leaves
Flatten
the
lemon
grass
stalk
with
a
rolling
pin
or
meat
mallet
and
place
in
a
pan
with
the
chicken
stock,
chicken,
curry
paste,
and
shallot;
bring
to
a
boil.
Add
the
mushrooms
to
the
pan
and
simmer
gently
for
10
minutes.
Stir
the
sugar
and
fish
sauce
into
the
soup
and
simmer
for
3
minutes
until
the
chicken
is
cooked.
Squeeze
in
the
lemon
juice
and
season
to
taste.
Ladle
the
soup
into
bowls
and
scatter
the
scallion
on
top,
chili
and
cilantro.
Serve
immediately.
Submitted By (Miki)
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