Quick sweet-and-sour chicken soup
Something about chicken soup is so soothing. This version is like a hug in a mug and so flavoursome too.
Preparation time: 10 minutes
Cooking time: 10 minutes
3 shallots, chopped
1 tsp black peppercorns, crushed
5 garlic cloves, finely chopped
1 tbsp shrimp paste
1 tbsp sunflower oil
1.2 litres chicken stock
1 tbsp fresh ginger, chopped
1 hot fresh chilli, deseeded and finely sliced
125ml tamarind juice (use 1 part tamarind paste to 3 parts water)
1 unripe papaya, cut into matchsticks
450g cooked chicken, thinly shredded
a handful of baby spinach leaves
1 tbsp runny honey
juice of 1 lime
1 tbsp fish sauce (nam pla)
4 spring onions, finely chopped
1 tbsp fresh coriander leaves
2 tsp fresh mint leaves, chopped
1 In a mini food processor blend together the shallots, peppercorns, garlic and shrimp paste.
2 Heat the oil in a large pan over a medium heat, then fry the shallot paste for 1 minute. Add the chicken stock and bring to the boil. Add the ginger, chilli and tamarind juice and cook for 3 minutes.
3 Fold in the papaya, chicken, spinach, honey, lime juice, fish sauce and spring onions. Heat for 2 minutes to warm through. Garnish with coriander and mint leaves.
COOK’S TIP: Shrimp paste and fish sauce (nam pla) are readily available in Asian food stores.
Recipes courtesy of The Essential Diabetes Cookbook by Antony Worrall Thompson, Published by Kyle Books, RRP £18.99. Images by Jonathan Gregson.