THAI HOT-AND-SOUR CHICKEN SOUP WITH WIDE RICE STICKS

Thai Hot-and-Sour Chicken Soup with Wide Rice Sticks image

Provided by Martha Stewart

Number Of Ingredients 15

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

Steps:

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.