hot and sour chicken salad
How to make hot and sour chicken salad recipe
Serves 4, Total cooking time 10 minutes
Ingredients:
250 g (8 oz) ready-cooked chicken, roughly chopped
150 g (5 oz) salad leaves
125 g (4 oz) button mushrooms, thinly sliced
1 red chilli, deseeded and finely chopped
1 small bunch of fresh coriander, leaves stripped and chopped
1 tablespoon tom yum paste or Thai red curry paste
4 tablespoons vegetable oil
2 tablespoons lime juice
2 tablespoons roughly chopped roasted salted cashew nuts (optional)
Method:
Toss the chicken in a large bowl with the salad leaves, mushrooms, chopped chilli and coriander, then divide between 4 plates.
Place the tom yum paste, vegetable oil and lime juice in a jar with a tight-fitting lid, then shake until thoroughly combined. Drizzle over the salad, scatter over the cashew nuts, if using, and serve immediately.
For hot & sour chicken soup:
Put 450 ml (¾ pint) chicken stock or water in a large saucepan with 6 tablespoons tom yum paste and bring to the boil. Add 250 g (8 oz) sliced skinless chicken breast fillets, then reduce the heat and simmer for 7–8 minutes until the chicken is cooked through.
Stir in 200 ml (7 fl oz) coconut milk and 125 g (4 oz) thinly sliced button mushrooms and simmer for a further 1–2 minutes until the mushrooms are just tender. Ladle into deep bowls, then squeeze over some lime juice and serve garnished with chopped coriander leaves and a finely chopped deseeded red chilli, if liked. Total cooking time 20 minutes.
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| hot and sour chicken salad |
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