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

Name: Thai Hot-and-Sour Chicken Soup with Wide Rice Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring a large pot of water to a boil.
2
Add the noodles; cook according to package instructions, 6 to 8 minutes.
3
Drain; rinse under cold running water.
4
Set aside.
5
Bring the stock, lemongrass, bamboo shoots, galangal, and 4 lime leaves to a boil in a large pot.
6
Reduce the heat; simmer 8 minutes.
7
Stir in half of the fish sauce, half of the lime juice, half of the sugar, and half of the chiles; cook 4 minutes.
8
Stir in the chicken, and cook until the chicken is cooked through, about 3 minutes.
9
Taste, and add more fish sauce, sugar, or chiles as desired.
10
Discard the lemongrass and lime leaves.
11
Stir in the snow peas, mushrooms, beans, chives, and remaining 4 lime leaves.
12
Remove from heat, and stir in remaining lime juice.
13
Divide the soup and noodles among 6 serving bowls; garnish with lime leaves and chives.

1018

kcal

Calories

Fat

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Thai Hot-and-Sour Chicken Soup with Wide Rice Sticks 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.

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

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