Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Thai Hot-and-Sour Chicken Soup with Wide Rice Sticks Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 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). 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 (¼ inch thick each) jarred or canned bamboo shoots 1 piece (1 ½ 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 ½-inch-thick, 2-inch-long strips 3 ounces snow peas, trimmed 3 ounces oyster mushrooms ½ cup chopped (½-inch pieces) Chinese yard-long or green beans ¼ cup chopped garlic chives or scallions, plus more for garnish Directions 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. Rate it Print