Cindy's Thai Hot and Sour Soup
This is very good! It's worth it going to the Thai market to get the extra ingredients. I used to order this at a restaurant and I came home and came up with my own version of it. Everyone loves it that tries it. A lot of ingredients but very easy to make. Serve over rice!
This is very good! It's worth it going to the Thai market to get the extra ingredients. I used to order this at a restaurant and I came home and came up with my own version of it. Everyone loves it that tries it. A lot of ingredients but very easy to make. Serve over rice!
- 12 cups water
- 2 cups chopped tomatoes
- 1 cup uncooked long grain white rice
- 3 bone-in chicken breast halves
- 4 kaffir lime leaves
- 1 stalk lemon grass chopped
- 5 spring onions chopped
- 1 tablespoon garlic chopped
- 2 tablesppons fish sauce
- 6 mushrooms chopped
- 1/3 cup corriander leaves chopped
- 1 tablespoon red chile peppers chopped
- 1 package (1.41 ounce) tamarind soup base
- Carbohydrate 30.207019082456 g
- Cholesterol 68.44 mg
- Fat 3.79039312583473 g
- Fiber 2.30784381352986 g
- Protein 31.1969128742425 g
- Saturated Fat 0.572338825166699 g
- Serving Size 1 1 Serving (1046g)
- Sodium 1964.30522096411 mg
- Sugar 27.8991752689262 g
- Trans Fat 1.86650644487588 g
- Calories 277 calories
Step-by-step
- Place the rice and 2 cups water in a pot, and bring to a boil.
- Reduce heat to low, cover, and simmer 20 minutes.
- Pour the remaining 10 cups water into a large pot, and bring to a boil.
- Place chicken in the pot. Stir in kaffir lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base.
- Cook chicken 30 minutes, or until juices run clear.
- Remove chicken from pot, debone, and chop.
- Return meat to the soup, and discard bones.
- Serve over cooked rice.
While clear chicken broth relies on gentle simmering to stay transparent, this version builds its foundation on aggressive extraction. Tamarind provides organic acids that counteract capsaicin heat from fresh red chilies, creating balance through opposing chemical compounds rather than masking them. Bone-in chicken breasts release collagen into the ten cups of water during the thirty-minute simmer, yielding a richer mouthfeel than boneless cuts would provide. Store leftovers in airtight glass containers for up to four days in the refrigerator. Glass prevents the staining that porous plastic containers often suffer from when exposed to tomato and chili oils. To freeze this soup for up to two months, omit the cooked rice entirely from the storage batch because freezing changes starch cell structures, turning grains mushy upon thawing. Reheat individual portions on the stovetop over medium-low heat until bubbles break the surface, avoiding high heat that can scorch the bottom of stainless steel pots. Fresh cilantro and chopped spring onions degrade rapidly in liquid storage, so fold those aromatics into each bowl immediately before serving rather than adding them to the bulk storage batch.
