Hot and sour chicken soup

Ingredients

• 500 g Chicken stock, low-sodium
• 350 g Chicken breasts, cut into small pieces
• 150 g Spring onions, chopped
• 1 tbsp Red curry paste
• 1 tbsp Soy sauce
• 1/2 tbsp Fish sauce
• 4 pcs Tomatoes, pureed in food processor
• 1 pinch Salt, fresh ground
• 1 pinch Back pepper, fresh ground

Method

1. Bring the stock and soy sauce to a boil in a large pan.
2. Add the chicken, reduce the heat slightly, then simmer for 15 minutes or until the chicken is cooked.
3. Remove chicken with a slotted spoon, then set aside.
4. Stir in the curry paste into the stock until it dissolves,.
5. Throw in the spring onions and tomatoes, then simmer for 5–8 minutes.
6. Return the chicken to the pan.
7. Add fish sauce, taste, and season accordingly with salt and black pepper.
8. Top with a little more stock if needed.
9. For more spiciness, add a tiny piece of fresh red chili pepper (optional).
10. Serve it hot.