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Thai Hot and Sour Chicken Soup

Makes: 6 servings

Ingredients:

4 cups chicken broth
2 stalks lemongrass, cut into thirds and lightly crushed
1 or 2 small fresh chile, lightly crushed
3 kaffir lime leaves, torn into pieces
3 slices galangal, lightly crushed
1/2 tsp. crushed red pepper
3/4 lb. boneless chicken breasts, cut into 1/2-inch cubes
1 small tomatoes, 6 wedges
3-4 Tbsps. fish sauce
1 tsp. sugar
1/2 cup canned peeled straw mushrooms, drained
1/4 cup lime juice
1/4 cup lightly packed Thai or sweet basilleaves
1/4 cup lightly packed cilantro leaves

Instructions:

1. Place broth in a 3-quart pan with lemongrass, chiles, lime leaves, galangal, and crushed red pepper. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Strain broth, if desired, and discard seasonings. If you don’t wish to strain broth (in the Thai style), continue cooking.

2. To the broth, add chicken, tomato, fish sauce, and sugar; simmer for 10 minutes. Add mushrooms and cook for 3 minutes. Add lime juice and basil and cook for 1 minute.

3. Ladle soup into bowls and garnish with cilantro.

Recipe adapted from Asian Favorites by Martin Yan (Ten Speed Press)
Copyright Yan Can Cook, Inc. 2006