Thai Hot-and-Sour Chicken Soup with Wide Rice Sticks
Thai soups combine punchy flavors and aromatics such as fish sauce, fiery chile, lime juice, lemongrass, galangal, and herbs; here bold elements are tempered by tender chicken and soft, thick noodles called rice sticks (they're enjoyed throughout Asia).
- Servings: 6
Source: Martha Stewart Living, July 2006
- 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 (see the Guide), 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 (see the Guide), 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
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.