Best Cindys Thai Hot And Sour Soup Recipes

THAI HOT AND SOUR SOUP

Thai Hot and Sour Soup image

Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!

Provided by STEVE ALDER

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

3 cups chicken stock
1 tablespoon tom yum paste
½ clove garlic, finely chopped
3 stalks lemon grass, chopped
2 kaffir lime leaves
2 skinless, boneless chicken breast halves - shredded
4 ounces fresh mushrooms, thinly sliced
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon chopped green chile pepper
1 bunch fresh coriander, chopped
1 sprig fresh basil, chopped

Steps:

In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

Nutrition Facts : Calories 70.8 calories, Carbohydrate 4.9 g, Cholesterol 20.7 mg, Fat 1.8 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 638.5 mg, Sugar 0.7 g

CINDY'S THAI HOT AND SOUR SOUP

Cindy's Thai Hot and Sour Soup image

This is very good! It's worth it going to the Thai market to get the extra ingredients. I used to order this at a restaurant and I came home and come up with my own version of it. Everyone loves it that tries it. A lot of ingredients but very easy to make. Serve over rice!

Provided by SYNDI111

Categories Chicken and Rice Soup

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 cup uncooked long grain white rice
12 cups water, divided
3 bone-in chicken breast halves
4 makrut lime leaves
1 stalk lemon grass, chopped
5 green onions, chopped
1 tablespoon chopped fresh garlic
2 cups chopped tomatoes
2 tablespoons fish sauce
6 fresh mushrooms, chopped
⅓ cup chopped cilantro
1 tablespoon chopped fresh red chile peppers
1 (1.41 ounce) package tamarind soup base

Steps:

Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Pour the remaining 10 cups water into a large pot, and bring to a boil. Place chicken in the pot. Stir in lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base. Cook chicken 30 minutes, or until juices run clear. Remove chicken from pot, debone, and chop. Return meat to the soup, and discard bones. Serve over cooked rice.

Nutrition Facts : Calories 354 calories, Carbohydrate 34.3 g, Cholesterol 72 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.7 g, SaturatedFat 3.1 g, Sodium 1733.9 mg, Sugar 2.5 g