Hot-and-Sour Chicken Soup
Chinese Hot-and-Sour ~ Super Soups
Hot-and-Sour Chicken Soup (Shoon Lat Tong) Many Chinese people make their own broth with chicken, water, and fresh ginger, but canned chicken broth simmered with fresh ginger works very well, too. Chicken gets a new twist in this Thai-spiced broth that's quick and easy to make. Yield: 4 Servings Prep: 10 min Total: 30 min Ingredients: 2 c. hot vegetable or chicken stock 8 oz. (225 g.) mushrooms, halved or quartered, if large Splash of low-sodium soy sauce 6 tomatoes, peeled and quartered 2 skinless boneless chicken breast halves (preferably free-range), about 6 oz. (175 g.) each splash of Asian fish sauce 2-4 Tbs. Thai tom yum paste sea salt and freshly ground black pepper 1 bunch of scallions, sliced Preparation; 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. Cooks Notes Tom yum paste is available in most large supermarkets, and specialist Asian food stores.
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