Thai Hot and Sour Chicken Soup
A bright, fragrant Thai-style hot and sour soup with tender chicken, herbs, and lime.
Servings: 4 servings
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 (used 2 large slices)
- 0.5 pound skinless, boneless chicken cut into bite-sized pieces
- 1 cup cherry tomatoes (or 1 whole tomato, cut into wedges)
- 1 15-oz can straw mushrooms (or a handful fresh sliced mushrooms)
- 3 tablespoons fish sauce
- 1 lime juiced (about 2 tablespoons lime juice)
- fresh cilantro leaves
Instructions
- In a pot, combine the 3 cups chicken stock, ginger slices, torn kaffir lime leaves, bruised lemongrass stalks, and sliced chile pepper; bring to a simmer.
- Cover, reduce heat to low, and simmer for 10 minutes to infuse the broth; then strain the broth and discard the solids. (If you want extra heat, keep the chile slices in and remove them just before serving.)
- Return the strained broth to the pot and bring to a medium simmer. Add the chicken pieces, cherry tomatoes (or tomato wedges), and mushrooms; simmer for 5 minutes until the chicken is cooked through.
- Stir in the fish sauce, squeeze in the lime juice, and add fresh cilantro leaves; taste and adjust seasoning if needed, then serve immediately.
Equipment
- saucepan or pot
- Knife
- Cutting Board
- Strainer
- Measuring Cups and Spoons
Notes
- Keep chile slices in the broth while simmering for extra heat.
- Substitute kaffir lime leaves or lemongrass with lime peel if unavailable.
- Use fresh mushrooms if you prefer over canned.