Hot and Sour Soup with Roasted Chicken

by aleksandaurelie

A Basil Cooking School recipe:

1 small to medium-sized chicken breast, cut into bite-size pieces
1/2 cup straw mushrooms, cut into quarters (king oyster mushrooms are a viable alternative)
4 cups chicken stock
2 tsp chili powder
2 stalks lemongrass, tender inner part of bottom third only, crushed (with chef’s knife) and halved
6 thin slices galangal (peeled)
4 kaffir lime leaves, stem removed
1 onion, cut into quarters
4 tbsp fish sauce
2 tsp sugar
juice of 1/2 lime
2 tbsp tamarind juice

Place the chicken stock into the pot and bring it to boil over medium heat. Add lemongrass, galangal, kaffir lime leaves, and onion, and cook for a few minutes or until fragrant. Add chicken and mushroom and cook until boiling. Add fish sauce, sugar, chili powder, and tamarind juice, and stir well to combine. Remove from stove and add lime juice before serving.

Makes 2 generous or 3 smaller servings.

One from Montreal:


and one from Thailand: