Hot And Sour Thai Chicken Soup With Lemon Grass

Name: Hot And Sour Thai Chicken Soup With Lemon Grass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken broth; 12 ounces boneless, skinless chick breast or thigh; 4 quarter-size slices of giner root; 1 teaspoon brown sugar; 4 stalks lemon grass; 2 limes; 3 tablespoons minced shallots; 2 tablespoons fish sauce; 1 to 2 tablespoons garlic chili pepper sauce; 2 tablespoons chopped cilantro

Servings: persons

1
1. add to a medium soup pot: broth, chicken, ginger and brown sugar
2
2. prepar lemon grass, remove all bu tbottom 5 inches of stalks. Place 8 to 10 outside sheaths into soup pot (it's used like bay leaf). Mince the bottom 2 inches of th etender inside leaves and set aside 2 to 3 tablespoons
3
3. With a potato pealer, peel 6 strips of rund form one lime and add to broth. (Make sure to use only outer green rind - not theinside white pith, which is bitter). Bring broth to a boil and trun down to a simmer. Cover, and cook at an active simmer for 15 minutes.
4
4. While chicken is cooking, grate rind (and no pith) of remaining lime to measure 1 teaspoon and set aside. Then juice limes, to measure out 3 table spoons juice. Set aside.
5
5. When chicken is cooked through, remove from broth to plate, and shred with two forks. Strain broth of any solids.
6
6. Put chicken and any accumulated juices back into seasoned broth. To the pot., add minced lemon grass, grated lime rind and juice, shallots, fish sauce and garlic chili pepper sauce. Bring back to a simmer and sprinkle with cilantro. Serve immediately. Serve small bowls of chopped cilantro and garlic chili pepper sauce on the side for added garnish and spice.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups chicken broth, 12 ounces boneless, skinless chick breast or thigh, 4 quarter-size slices of giner root, 1 teaspoon brown sugar, and more.

Yes, Hot And Sour Thai Chicken Soup With Lemon Grass falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!