HOT AND SOUR CHICKEN SOUP WITH LEMONGRASS AND MUSHROOM

HOT AND SOUR CHICKEN SOUP WITH LEMONGRASS AND MUSHROOM

YIELDS: 2 Servings PREP TIME: 10 mins COOK TIME: 20 mins TOTAL TIME: 30 mins 

1 ¾ cups chicken stock 
5.3 oz chicken legs 
2 pieces lemongrass 
1 shallot 
1 clove garlic 
½ onion 
¾ oz mushrooms 
2 kaffir lime leaves (fresh leaves can be found at most International markets or substitute about 2 tsp of lime zest)
1 red chili 
1 lime wedge 
1 tsp chicken bouillon 
½ tsp sugar 
2 pinches salt 
2 tsp fish sauce 
½ tsp deep fried garlic 
½ tsp chopped spring onion 
1 basil leaf 
Tools 
Large saucepan 
Cutting board 
Knife

  1. Pound the lemongrass using the back of your knife, mince the garlic, shallots, and chili. Peel and slice the onion. Slice the mushroom, spring onion, and basil. Cut the chicken into chunks. 
  2. Bring the chicken stock to a boil in a large saucepan and add the garlic, lemongrass, shallots, chili, and kaffir lime leaves. 
  3. Return to a boil and stir in the chicken, mushroom, and onion. Season with the chicken bouillon, sugar, salt, and fish sauce. Simmer until the chicken has cooked through. 
  4. Before serving, squeeze in the lime wedge and garnish with the chopped spring onion, fried garlic, and basil.

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