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Hot and sour chicken soup recipe

Hot and Sour Chicken Soup Recipe
Prepare time 10 min.
Cooking Time 20 min.
Serves 4


  • 2 cups hot vegetable or chicken stock
  • splash of soy sauce
  • 2 skinless boneless chicken breast halves (preferably free range) about 6 oz (175 g) each
  • 2-4 tbsp Thai tom yum paste
  • 1 bunch of scallions, sliced
  • 8 oz (225 g) mushrooms, halved or quartered, if large
  • 6 tomatoes, peeled and quartered
  • splash of Asian fish sauce, such as nam pla
  • sea salt and freshly ground black pepper


  1. To poach the chicken, bring the stock and soy sauce to a boil in a large pan. Add the chicken, reduce the heat, and simmer for 10-15 minutes until the chicken is cooked. Remove with a slotted spoon, and set aside. Slice or shred when cool enough to handle.
  2. Stir the tom yum paste into the stock until it dissolves, then add the scallions, mushrooms, and tomatoes, and simmer for 5-8 minutes. Return the chicken to the pan.
  3. If the liquid has reduced too much during cooking, add more stock. Add a splash of fish sauce, taste, and season accordingly with salt and pepper or add more fish sauce. Serve hot.

Tom yum paste is available in most large supermarkets, and specialist Asian food stores. If you use cherry tomatoes, you don't have to peel them first.

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