Thai Hot and Sour Chicken Soup
Nov 25, 2005 by fargelsnarf | 0 Comments| Share it:
- 3 Chicken Breast Fillets (skinless)
- 2 tbsp oil
- 4 cloves of garlic minced
- 2 shallots
- 5 stems cilantro leaves included (also known as coriander)
- 30g (about 6 teapsoons) ginger
- 3 small red chillies chopped (I think I used 7 though as I like my spice)
- 3 stalks of lemongrass
- 3-3 1/2 pints of chicken stock
- 3 tbsp fish sauce
- 100g (3.5 ounces) dry rice noodles
- 6 scallions (spring onions)
- 1-2 limes - squeezed
Slice the chicken up into strips and bite-size chunks then heat some oil in the pan and then cook the chicken until done.
While the chicken is cooking chop the shallots, chili, coriander, mince the garlic, grate the ginger( I grated as I am not fond of large chunks) and cut the lemongrass into halves and split down the middle ( if you prefer you can finely chop). Remember to keep an eye on the chicken, just set it to the side when it's done.
When you have done all your chopping and mincing heat up some oil in a large pot and place the chopped ingredients in and toss in the oil until fragrant, this only takes a couple of minutes.
Now its time to add the chicken stock. Bring to the boil and let it simmer for about 10 minutes.
During this time you can juice the limes and diagonally slice the scallions (spring onions).
When 10 minutes is up, add the chicken pieces, give a stir and simmer for another 10 minutes.(ignore the other pots, my mum had left a potato out to soak, and I was making chicken noodle soup in the other pot for my sister.)
When 10 minutes is up add the fish sauce and rice noodles and simmer for another couple of minutes until the noodles are soft.
Add the sliced scallions (spring/green onions) and lime juice, throw in a handful of coriander(cilantro) leaves and stir.
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