Recipe: Hot and Sour Soup Shots
You could add a few small prawns or a little shredded poached chicken if you wanted to make this into a more substantial soup. If you are serving these as 'shots', make sure all the additions to the broth are cut very small to avoid any likelihood of choking!2 pints of good vegetable of chicken stock1 tbsp Nam Pla / Thai fish sauce1 tbsp tamarind paste2 tsp caster sugar or to tastesmall bunch fresh coriander2 small red chillies2 spring onions2 stalks lemongrass5cm piece of fresh ginger1 lime1. Finely chop the coriander leaves and spring onion and de-seed and very finely chop the chillies. Peel and grate the ginger, zest and juice the lime and crush the stalks of lemongrass. 2. Place all these ingredients, except the lime juice and zest, into a saucepan with the chicken stock and simmer very gently for 10-15 minutes to infuse all the flavours. Then either remove the stalks of lemongrass or, if you want to obtain a completely clear broth, strain the whole lot through a colander lined with muslin.3. Return the broth to the pan, add the Nam Pla, tamarind paste, lime juice and zest and the sugar and simmer for a further few minutes. 4. To serve, pour into espresso cups or small bowls and garnish with a few finely chopped chillies, coriander or celery leaves if desired.