Cindy's Thai Hot and Sour Soup

Cindy's Thai Hot and Sour Soup

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
SYNDI111
Recipe by  SYNDI111

“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!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  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.

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Reviews (2)

Rate This Recipe
Joann
12

Joann

I love to take recopies and either alter them to suit my tastes or to what I already have in the kitchen. For this recipe I used everything the same but excluded the lime leaves and lemon glass because I did not have any on hand. I also served this over noodles and used left over whole roasted chicken cut up into pieces. It was great! The only concern: salt. I used Knorr Tamarind Soup Base (which I get at my local Vietnamese store) which has great flavor but is salty. The broth was a bit salty at first, but once I added the tomatoes and chicken the salt was absorbed for the most part. You could taste it and throw in a half a potato for a few minutes to absorb more of the salt – just be careful not to cook the potato to mush. This is much better than what they serve in many restaurants, it does not have that thick syrupy texture, plus you know it is fresh!

Scott
7

Scott

This is a great soup. It was tough to find the Tamarind soup base, but it's a must for this recipe. Also, instead of adding the rice at the beginning, I cooked vermicelli noodles separate. Once the soup was ready, I put the noodles in bowls and added the soup to each bowl, and served.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 354 cal
  • 18%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 34.3 g
  • 11%
  • Protein
  • 27.7 g
  • 55%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 1734 mg
  • 69%

Based on a 2,000 calorie diet

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