Thai Tom Yum Soup

This is authentic Thai Tom Yum Soup, is low-fat, very easy, fast and delicious. It has virtually no fat and serves 2 generous helpings or 4 smaller serves for entrees.

Ingredients:

• 6 cups weak chicken stock. If your chicken stock is quite concentrated, water it down with half water
• 2 tablespoons either Tom Yum paste or Red Curry paste
• 1 clove garlic, finely chopped
• 2 stalks lemon grass, roughly chopped
• 4 kaffir lime leaves, torn into large pieces
• 2 skinless chicken breasts, sliced into thin strips
• 200g small mushrooms, halved
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 large handful coriander, roughly chopped
• 1 large handful basil, roughly chopped

Method:

1. In a large saucepan, bring the chicken stock to the boil, stir in the paste and garlic and cook for 2 minutes
2. Stir in the lemon grass and kaffir lime leaves
3. Place the chicken in the saucepan and cook for 5 minutes, or until cooked through
4. Mix in the mushrooms, fish sauce and lime juice and continue cooking until well blended
5. If it's too spicy for you, add another cup or 2 of water and warm through
6. Remove from heat and serve hot with coriander and basil thrown on top. D-E-L-icious  XD

Note: Traditionally the kaffir lime leaves are left in the bowls for flavour - and not eaten :)