Hot and Sour Coconut Broth

The Illustrated Quick Cook

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Ingredients

5 cups hot chicken stock		2 tsp palm sugar, demerara (raw) sugar, or brown sugar
1 x 14 oz (400 g) can unsweetened coconut milk, well shaken		2 kaffir lime leaves (optional)
4 tbsp Asian fish sauce, such as nam pla		scant 1 oz (25 g) mixed dried mushrooms (such as shiitake, oyster, and porcini), rinsed well, coarsely chopped
1 tbsp soy sauce		sea salt
2-3 tsp Asian tom yum paste

Prep: 10 min Total: 45 min

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1
Bring the chicken stock to a boil in a large saucepan. Stir in the coconut milk, and continue boiling for about 5 minutes.
2
Reduce the heat to a simmer, then add the fish sauce, soy sauce, tom yum paste, sugar, lime leaves, and mushrooms. Continue to simmer gently over low heat for about 20 minutes until the mushrooms are tender.
3
Taste, and season with salt if needed, or add a little more sugar, fish sauce, or soy sauce. Serve hot in small bowls.

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