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Gallery Thai Hot-and-Sour Chicken Soup with Wide Rice Sticks Recipe Summary Servings: 6
Ingredients Ingredient Checklist 7 ounces wide rice sticks 6 cups homemade or low-sodium store-bought chicken stock 2 lemongrass stalks, bottom 8 inches only, trimmed and crushed 16 slices (1/4 inch thick each) jarred or canned bamboo shoots 1 piece (1 1/2 inches) peeled fresh galangal or ginger (see the Guide), thickly sliced 8 fresh or frozen kaffir lime leaves, plus more thinly sliced for garnish 3 tablespoons Asian fish sauce Juice of 2 limes 1 tablespoon palm or granulated sugar 4 fresh Thai chiles (see the Guide), thinly sliced 2 boneless, skinless chicken breast halves (6 ounces each), cut into 1/2-inch-thick, 2-inch-long strips 3 ounces snow peas, trimmed 3 ounces oyster mushrooms 1/2 cup chopped (1/2-inch pieces) Chinese yard-long or green beans 1/4 cup chopped garlic chives or scallions, plus more for garnish
Gallery Thai Hot-and-Sour Chicken Soup with Wide Rice Sticks
Recipe Summary Servings: 6
Gallery
Thai Hot-and-Sour Chicken Soup with Wide Rice Sticks
Thai Hot-and-Sour Chicken Soup with Wide Rice Sticks
Thai Hot-and-Sour Chicken Soup with Wide Rice Sticks
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 7 ounces wide rice sticks 6 cups homemade or low-sodium store-bought chicken stock 2 lemongrass stalks, bottom 8 inches only, trimmed and crushed 16 slices (1/4 inch thick each) jarred or canned bamboo shoots 1 piece (1 1/2 inches) peeled fresh galangal or ginger (see the Guide), thickly sliced 8 fresh or frozen kaffir lime leaves, plus more thinly sliced for garnish 3 tablespoons Asian fish sauce Juice of 2 limes 1 tablespoon palm or granulated sugar 4 fresh Thai chiles (see the Guide), thinly sliced 2 boneless, skinless chicken breast halves (6 ounces each), cut into 1/2-inch-thick, 2-inch-long strips 3 ounces snow peas, trimmed 3 ounces oyster mushrooms 1/2 cup chopped (1/2-inch pieces) Chinese yard-long or green beans 1/4 cup chopped garlic chives or scallions, plus more for garnish
Directions
Bring a large pot of water to a boil. Add noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.
Bring stock, lemongrass, bamboo shoots, galangal, and 4 lime leaves to a boil in a large pot. Reduce heat; simmer 8 minutes. Stir in half of the fish sauce, half of the lime juice, half of the sugar, and half of the chiles; cook 4 minutes.
Stir in chicken, and cook until chicken is cooked through, about 3 minutes. Taste, and add more fish sauce, sugar, or chiles as desired. Discard lemongrass and lime leaves. Stir in snow peas, mushrooms, beans, chives, and remaining 4 lime leaves. Remove from heat, and stir in remaining lime juice. Divide soup and noodles among 6 serving bowls; garnish with lime leaves and chives.
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All Reviews for Thai Hot-and-Sour Chicken Soup with Wide Rice Sticks
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Most Helpful Most Positive Least Positive Newest
