Hot and Sour Soup

From the book Nigella Bites by Nigella Lawson

Introduction

I know that for some people nothing feels more restoring than something warm and unchallengingly bland, but when it’s succor and sustenance I need, it’s spice that I want. This soup is easy to throw together; use bouillon for the chicken stock, and buy the tom yam paste at the supermarket.

Ingredients

Steps

1. Heat the stock and tom yam paste in a decent-sized saucepan with the lime leaves, lemongrass, lime juice, fish sauce, chiles, and sugar. Bring to a boil, add the mushrooms, and simmer for a couple of minutes, then add the shrimp and scallions and cook for a further 2 to 3 minutes, or until the shrimp are cooked but still tender. Sprinkle with a little cilantro and put more on the table for people to add themselves as they want.

Notes

For a little extra oomph, quickly boil and drain some rice vermicelli; add to the hot soup just before serving.

This content is from the book Nigella Bites by Nigella Lawson.