Hot and Sour Soup
1 tbsp vegetable oil
340g/12oz boneless, skinless chicken breast, cut into strips
5cm/2in piece fresh root ginger, peeled and grated
4 spring onions (scallions), diced
1 tbsp Thai red curry paste
75g/3oz/⅓ cup basmati rice
1.2 litres/2 pints/5 cups hot chicken stock
200g/7oz green beans, sliced
juice of 1 lime
4 tbsp chopped fresh coriander (cilantro) to garnish
1 Heat the oil in a deep pan over a medium heat. Add the chicken and cook for 5 minutes until browned. Add the ginger and spring onions and cook for 2 minutes. Stir in the Thai red curry
paste and cook for 2 minutes.
2 Stir in the rice and cook for 1 minute. Add the hot stock and bring to the boil. Reduce the heat, cover the pan and simmer gently for 20 minutes.
3 Add the green beans and cook for 5 minutes or until the rice is tender. Add the lime juice and stir well.
4 Serve the soup in warmed bowls sprinkled with coriander.