Thai Hot And Sour Chicken Soup With Wide Rice Sticks Recipes

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.

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.

Steps:

• In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
• Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.