Thai Hot-and-Sour Chicken Soup
Serves 4
Time 30 min
This chicken soup is based on the popular Thai dish tom yum gai. The broth is flavored by ginger, lemongrass and makrut lime leaves. Make it as hot or as mild as you'd like by including or excluding the chile peppers. Inspired by Whole Planet Foundation® microcredit client recipes.
Ingredients
- 2 tablespoons peanut oil
- 1/2 cup chopped yellow onion
- 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces or 8 ounces extra-firm tofu, pressed, drained and cut into 1/2-inch pieces
- 6 slices peeled fresh ginger (approximately 1 inch in diameter and 1/8-inch thick)
- 2 stalks lemongrass, trimmed, bruised and cut diagonally into 2-inche pieces
- 4 cups low-sodium chicken broth or vegetable broth
- 3 tablespoons fish sauce
- 6 fresh makrut lime leaves, scored or bruised lightly
- 2 teaspoons sugar
- 1/4 teaspoon crushed red chile flakes
- 2 serrano or jalapeño peppers, sliced (optional)
- 2 small tomatoes, cut into wedges
- 1 (6.0-ounce) can straw mushrooms (about 3/4 cup)
- 1/4 cup lime juice
- 1/2 cup chopped fresh cilantro
Method
In a large saucepot, heat peanut oil over medium heat.
Add onion, chicken or tofu, ginger and lemongrass; cook, stirring frequently, about 5 minutes or until onion is translucent.
Stir in broth, fish sauce, makrut lime leaves, sugar, chile flakes and serrano peppers, if using.
Bring to a boil.
Reduce heat to medium-low, cover and simmer 10 minutes.
Add tomatoes and mushrooms.
Return to a simmer and cook 3 minutes longer or until heated through.
Remove from heat and stir in lime juice and cilantro. If desired, remove and discard ginger, lemongrass and lime leaves before serving.
Nutritional Info:
Per serving: 200 calories (90 from fat), 10g total fat, 1.5g saturated fat, 40mg cholesterol, 1180mg sodium, 15g carbohydrates (2g dietary fiber, 10g sugar), 15g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons peanut oil
- 1/2 cup chopped yellow onion
- 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces or 8 ounces extra-firm tofu, pressed, drained and cut into 1/2-inch pieces
- 6 slices peeled fresh ginger (approximately 1 inch in diameter and 1/8-inch thick)
- 2 stalks lemongrass, trimmed, bruised and cut diagonally into 2-inche pieces
- 4 cups low-sodium chicken broth or vegetable broth
- 3 tablespoons fish sauce
- 6 fresh makrut lime leaves, scored or bruised lightly
- 2 teaspoons sugar
- 1/4 teaspoon crushed red chile flakes
- 2 serrano or jalapeño peppers, sliced (optional)
- 2 small tomatoes, cut into wedges
- 1 (6.0-ounce) can straw mushrooms (about 3/4 cup)
- 1/4 cup lime juice
- 1/2 cup chopped fresh cilantro