Thai Hot And Sour Chicken Soup
Get ready to transport your taste buds to the flavors of Thailand with this aromatic and soul-warming Thai Chicken Soup recipe. Every spoonful of this fragrant broth brims with the essence of lemongrass, ginger, and kaffir lime, all bathing succulent bites of chicken and a medley of vegetables like cherry tomatoes and mushrooms. The finishing touch of fish sauce and lime juice balances the flavors perfectly, making every bite a harmonious blend of savory and citrusy notes. Top it off with fresh cilantro leaves for a burst of herbal freshness, and you have a delightful Thai-inspired dish ready to delight your senses.
— Constant Cookbook
Ingredients
- 3 cups chicken stock
- 4 slices fresh ginger
- 4 kaffir lime leaves, torn (substitute with lime peel)
- 2 stalks lemongrass, cut into 2" lengths and bruised (substitute with lime peel)
- 1 fresh hot chile pepper, sliced (I used 2 large slices)
- 1/2 pound skinless, boneless chicken, cut into bite-sized pieces
- 1 cup cherry tomato (or 1 whole tomato, cut into wedges)
- One 15-oz can straw mushrooms (or handful fresh sliced mushrooms)
- 3 tablespoons fish sauce
- 1 lime, squeezed (about 2 tablespoons lime juice)
- fresh cilantro leaves
Instructions
- In a pot, add the chicken stock, ginger, kaffir lime, lemongrass and chile slices. Bring to a simmer, cover, and then turn the heat to low. Let simmer for 10 minutes. Strain out and discard the spent herbs. (You can taste the soup at this point, if you would like it more spicy, keep the chile pepper slices in the stock and discard just before serving.)
- Add in the chicken pieces, cherry tomato and mushrooms. Bring back to a simmer on medium heat and then cook for an additional 5 minutes.
- Stir in the fish sauce, lime juice and cilantro leaves.
Cook Time
5M
Prep Time
PT0M
Yield
15 minutes
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