Hot and Sour Daylily Soup

Name: Hot and Sour Daylily Soup
Cuisine: British
Ingredients: 25 g dried shitake mushrooms; 2.5 cm piece of fresh ginger, peeled and very finely sliced; 4-5 kaffir lime leaves, roughly chopped; 1 tsp sesame oil; 1 tbsp groundnut oil; 3 tbsp Chinese black vinegar, or 2 tbsp apple balsamic vinegar; Small handful of daylily buds; 1½ tbsp Chinese rice vinegar; 3 tbsp Chinese black vinegar, or 2 tbsp apple balsamic vinegar; Small handful of daylily petals; Juice of 1 lime; 30 or so coriander microleaves or a few regular coriander leaves; 30 or so coriander microleaves or a few regular coriander leaves; 1 tbsp soy sauce; 1 tsp soft brown sugar; About 270 g boneless, skinned chicken breast, cut into thin strips, or leftover cooked chicken; About 270 g boneless, skinned chicken breast, cut into thin strips, or leftover cooked chicken; About 270 g boneless, skinned chicken breast, cut into thin strips, or leftover cooked chicken; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 6 spring onions, trimmed and cut into 2cm pieces on the diagonal; 3 garlic cloves, halved and finely sliced; 2 sticks of fresh lemongrass, tough outer layers discarded, and finely chopped; 2 small green chillies, halved, deseeded, membranes removed and finely sliced; 150 g fresh shitake or wild mushrooms, sliced; 150 g fresh shitake or wild mushrooms, sliced; 1 litre chicken stock; 3 tbsp nam pla or fish sauce; 3 tbsp nam pla or fish sauce

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

Don’t be put off by the long list of ingredients - this hot and sour soup is simplicity itself to throw together, just put the dried mushrooms into soak while you assemble everything else and you’re ready to go. If you’d like to make it meat-free, just leave out the chicken and add more mushrooms in its place.

Ingredients

25 g dried shitake mushrooms
1 tbsp groundnut oil
1 tsp

Europe
United Kingdom
Soup

Method

Put the dried mushrooms into a bowl and cover them with boiling water. Leave to soak for 30 minutes, then drain through a fine sieve, reserving the liquid. Pat the mushrooms dry and slice them.

Warm the groundnut and sesame oils in a large saucepan over a medium heat and sauté the lime leaves, ginger, garlic, lemongrass and chillies for a couple of minutes, then add the dried and fresh