Tom Yum Goong

SOUP TO BOOST YOUR IMMUNE SYSTEM?

Hot and sour prawn or chicken soup – depending which you prefer…

Ingredients:

• 750ml stock
• 1 stick lemon grass, bruised
• 5cm piece of ginger, sliced
• 45ml fish sauce
• 4 red chillies, finely sliced
• 100g shiitake mushrooms
• 350g chicken breast, sliced OR prawns
• Small handful fresh basil
• Small handful fresh coriander
• Small handful spring onions

The how to:

• In a pot, bring the stock to the boil and add lemon grass, ginger, fish sauce and chillies.
• Cook for about 15 minutes and then strain the liquid.
• Bring back up to the boil and add mushrooms and chicken.
• Cook for a further 5 minutes. Remove from the heat and stir in the basil, coriander and spring onions.
• Serve immediately.

(courtesy of The Times)

• 1 chicken
• Fresh parsley
• 3 large carrots
• Garlic
• 2 cubes of Chicken stock
• Salt pepper
• 1 table spoon of oil

How to:

• Chop onions and sauté in a table spoon of oil
• Add boiling water, whole chicken, carrots (cut in thirds), chicken stock, chopped parsley and two mashed garlic cloves.
• Add salt and pepper and allow to boil on a medium heat for 1 hour.
• Remove whole chicken and allow to simmer on a low heat for an additional 10 minutes.

• 1 onion
• 1 pack mixed veg (carrots, pumpkin, beans, cauliflower, celery, baby sweet corn etc)
• Fresh parsley and coriander
• Garlic butter
• Chicken stock
• 1 pack chicken soup
• 1 chili
• Salt, pepper and mixed herbs for taste

How to:

• Chop up onion and sauté in pot with garlic butter, mixed herbs, chopped parsley and corriander.
• Add pack of mixed veg, and cover with boiling water.
• Add 1 chicken stock, pack of chicken soup and chopped chili.
• And bring to the boil for 30 minutes, stirring regularly.
• Add salt and pepper for taste and allow to simmer on a low heat for an additional 15 minutes before serving.