Best Thai Hot And Sour Chicken Soup Recipes

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.

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

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 Hot and Sour Chicken Soup image

Provided by davidlowe

Time 1h40m

Yield Serves 4

Number Of Ingredients 21

4 pints boiling water
4 Chicken OXO cubes
2 tsp green curry paste
2 tsp tamarind paste
2 tsp lemon grass paste
4 tbsp light soy sauce
2 tbsp fish sauce
½ cube ginger sliced thin and chopped
4 tbsp Thai chilli sauce
2 chicken breasts chopped into very small pieces ¼square
1 small tin sweetcorn (140g)
4 spring onions diagonally sliced thinly
1 large carrot sliced thinly
1 cup cut small runner beans
½ stick celery sliced thinly
4 cloves garlic sliced and chopped or 4 long squirt of garlic puree
½ - ¾ cup raw Jasmine rice (or rice noodles)
1 small deseeded red pepper diced squares
1 cup bean sprouts
2 whole eggs (beaten) to be slowly poured from above into the pre-stirred soup
Add 30 mins later add 1 tbsp arrowroot (for a clear soup) or cornflour stirred into a ½ sml cup of cold water

Steps:

Combine all the above ingredients into a large pan, bring to the boil then simmer for ½ hrs. The rice will start to form a glutinous soup the longer it is simmered.
Serve hot - with optional Light Soy Sauce and Thai Chilli Sauce swirled in and a few floating Basil leaves.
Can be refrigerated and reheated, or frozen for later consumption.