Best Thai Hot And Sour Chicken Soup With Wide Rice Sticks Recipes

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



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

Some varieties of noodles suggest soaking them in boiling water instead of cooking them; check your package instructions before preparing them.

Yield serves 6

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, 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, 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 the noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.
  • Bring the stock, lemongrass, bamboo shoots, galangal, and 4 lime leaves to a boil in a large pot. Reduce the 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 the chicken, and cook until the chicken is cooked through, about 3 minutes. Taste, and add more fish sauce, sugar, or chiles as desired. Discard the lemongrass and lime leaves. Stir in the snow peas, mushrooms, beans, chives, and remaining 4 lime leaves. Remove from heat, and stir in remaining lime juice. Divide the soup and noodles among 6 serving bowls; garnish with lime leaves and chives.

THAI CHICKEN AND RICE SOUP - KAO TOM GAI



Thai Chicken and Rice Soup - Kao Tom Gai image

A nice warming soup that spices without the use of chilies..of course, if you can't help yourself, go ahead and toss a few in! ;)

Provided by PalatablePastime

Categories     Chicken Breast

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup short-grain rice
8 cups water
1 teaspoon salt
2 lbs boneless skinless chicken breasts, thinly sliced
3 tablespoons fresh lime juice (mixed with 1 tsp. salt)
2 tablespoons vegetable oil
1/2 cup finely chopped onion
1 1/2 teaspoons minced garlic
1 tablespoon white pepper (or to taste)
1/4 cup chopped green onion
1/4 cup chopped celery leaves
1/4 cup chopped fresh cilantro

Steps:

  • In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
  • Marinate chicken in lime juice/salt for about 5 minutes.
  • In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken.
  • Cook, stirring for 10 minutes or so.
  • In small bowls, put 1 cup of heated rice broth and sprinkle with chicken, chopped green onion, celery leaves, and cilantro.
  • Serve.

Nutrition Facts : Calories 345.8, Fat 8.7, SaturatedFat 1.5, Cholesterol 96.8, Sodium 578.1, Carbohydrate 29.7, Fiber 1.7, Sugar 0.9, Protein 34.8

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

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

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



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

Thai soups combine punchy flavors and aromatics such as fish sauce, fiery chile, lime juice, lemongrass, galangal, and herbs; here bold elements are tempered by tender chicken and soft, thick noodles called rice sticks (they're enjoyed throughout Asia).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

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.

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