Thai Hot and Sour Soup Recipe
Summary
Ingredients
| Uncooked long grain white rice | 1 Cup (16 tbs) | |
| Water | 12 Cup (192 tbs) (divided) | |
| Bone in chicken breast halves | 3 | |
| Bone-in chicken breast halves | 3 | |
| Kaffir lime leaves | 4 | |
| Lemon grass stalk | 1 , chopped | |
| Green onions | 5 , chopped | |
| Chopped garlic | 1 Tablespoon (fresh) | |
| Chopped tomatoes | 2 Cup (32 tbs) | |
| Fish sauce | 2 Tablespoon | |
| Fresh mushrooms | 6 , chopped | |
| Chopped cilantro | 1⁄3 Cup (5.33 tbs) | |
| Chopped red chile peppers | 1 Tablespoon (fresh) | |
| Tamarind soup base | 1 2⁄5 Ounce |
Nutrition Facts
Serving size
Calories 205 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.1%
Saturated Fat 0.72 g3.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 646.4 mg26.9%
Total Carbohydrates 25 g8.3%
Dietary Fiber 1.8 g7.2%
Sugars 1 g
Protein 22 g44.7%
Vitamin A 9.2% Vitamin C 11.5%
Calcium 1.2% Iron 9.9%
*Based on a 2000 Calorie diet
Directions
2. 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.
