Posted by: picanini | June 27, 2011

I had hoped…

to post beautiful pics of our family all enjoying the beautiful weather and time with our extended family  in the Sunshine Coast.

Sadly, I’ve come home with a full blown dose of the flu. Pics will have to wait.

Dh is making me this lovely soup – I first made it for him after we’d been going out a few months and he came down with a bad cold. He said it changed the way he felt about soup. I’ve been making this since I first saw it on Burkes Backyard – which makes it at least a 10 year old favourite.

Rosemary Stanton’s Hot and Sour Thai Soup (my variation).


  • 1-2 chillies, chopped and seeds removed*
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon lemon grass, finely sliced
  • 3-4 garlic cloves, crushed
  • 2L chicken stock
  • 2 lime leaves, finely sliced
  • 500g chicken breast, cut into strips (alternatively use 12-16 peeled, deveined green prawns)
  • 1 red capsicum, seeded and finely sliced
  • 200g bok choy (or use any green vegetable)
  • lime or lemon juice and fish sauce to taste

 coriander leaves as a garnish


Heat a small amount of chicken stock in a saucepan and cook chilli, ginger, lemon grass and garlic for a couple of minutes over a gentle heat. Add chicken stock and a couple of sliced lime leaves and bring to the boil. Add chicken breast (or prawns), bok choy and capsicum and cook for 2-3 minutes. Just before serving add a sprinkle of fish sauce and some lime juice. Garnish with fresh coriander leaves and serve immediately.

Serves 2 -4.

I originally scribbled this recipe down without quantities while watching the show, but I’ve found a copy of the original recipe on the Burkes Backyard website here.


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