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 come 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!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
tgsp
qeethnic
contains white meat
tree nut free
nut free
gluten free
contains red meat
contains fish
shellfish free
dairy free
- 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
1) Place the rice and 2 cups water in a pot, and bring to a boil. 2) Reduce heat to low, cover, and simmer 20 minutes. 3) Pour the remaining 10 cups water into a large pot, and bring to a boil. 4) 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. 5) Cook chicken 30 minutes, or until juices run clear. 6) Remove chicken from pot, debone, and chop. 7) Return meat to the soup, and discard bones. 8) Serve over cooked rice.
