THAI HOT AND SOUR SOUP
Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!
Provided by STEVE ALDER
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
- Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 4.9 g, Cholesterol 20.7 mg, Fat 1.8 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 638.5 mg, Sugar 0.7 g
HOT AND SOUR SOUP
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.
HOT AND SOUR CHICKEN SOUP
Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting.
Provided by MORPHIUS_RAE
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
- Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
- Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 9.3 g, Cholesterol 109.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 1.6 g, Sodium 1095.3 mg, Sugar 2.4 g
LEMONGRASS CHICKEN SOUP
In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh mint, enlivens this lightened rendition of chicken soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
- Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
- Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.
Nutrition Facts : Calories 327 g, Cholesterol 181 g, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 727 g
HOT AND SOUR CHICKEN SOUP
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- In a bowl, combine the egg whites, sherry, sesame oil, and cornstarch, and whisk until thickened. Add the chicken, toss lightly to coat, cover, and refrigerate 3 to 4 hours, or overnight.
- Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas.
- In a large pot, combine the soup base ingredients and heat until mixture boils. Add the chicken, mushrooms, and peas. Bring back to a boil and cook about 3 minutes, stirring to separate the chicken pieces, and skimming the surface to remove any impurities.
- Meanwhile, dissolve the cornstarch in the water. Add to the soup, stirring constantly, and cook until soup thickens and turns glossy, 2 to 3 minutes. Remove from the heat, and taste for seasoning. Slowly add the beaten egg to the soup in a thin stream around the edge, stirring once or twice so that the cooked egg forms long threads. Serve warm in individual bowls, and garnish with scallions.
HOT AND SOUR SOUP WITH CHICKEN AND LEMON GRASS
A classic comfort food that is easy to prepare. This recipe appeared in our local paper and it is just great.
Provided by William Uncle Bill
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To a medium size cooking pot, add chicken broth, ginger and brown sugar.
- To prepare lemon grass; remove all but the bottom 5 inches of the stalks.
- Place 8 to 10 outside lemon grass sheaths into soup pot, (the sheaths are used like a bay leaf).
- Mince the bottom 2 inches of the tender inside leaves and set aside,(require about 3 tablespoons).
- With a potato peeler, peel 6 strips of rind from one lime and add to the broth; (make sure to only use the outer green rind).
- Bring broth to a boil, then reduce heat to a simmer; cover and simmer for 15 minutes.
- While chicken is cooking, grate rind (NO PITH) from the remaining lime and set aside.
- Juice both limes to measure 3 tablespoons of juice and set aside.
- When chicken is cooked through, remove from pot to a plate and shred chicken using 2 forks.
- At this time, strain broth and return to cooking pot. Discard any solids.
- Add shredded chicken into the cooking pot.
- Add minced lemon grass, grated lime rind, lime juice, shallots, fish sauce and garlic chili pepper sauce.
- Bring soup back to a simmer and sprinkle with cilantro.
- Serve immediately.
- In small bowls,mix together with additional chopped cilantro and garlic-chili pepper sauce for additional garnish if desired.
LEMON GRASS CHICKEN SOUP
This soup is easy to make, hearty and satisfying. This soup is rather mild, but chose to leave it that way in deference to those who don't eat spicy food. If you were serving a large group with different tastes, that would be a consideration. I use about double the lemon grass, fish sauce, peppers and cilantro, putting half the peppers and cilantro in the soup and the other half for each person to add. If you can find them, Thai chili peppers are hotter than jalapenos!
Provided by SharleneW
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In an 1 to 10-quart pan, bring broth to a boil over high heat. Meanwhile, pull off and discard course outer layers from lemon grass and trim off and discard stem ends. Cut each stalk into about 3-inch lengths. With the flat side of a knife, lightly crush lemon grass and ginger. Cut one or two chilies in half lengthwise (use two if you'd like it spicy); stem remaining chilies (seed, if desired, for less heat), finely chop and reserve. Add lemon grass, ginger, and halved chilies to boiling broth. Reduce heat and simmer, covered, for 20 to 30 minutes.
- Meanwhile, rinse cabbage and cut into shreds about 1/4 inch wide and 2 to 3 inches long. Rinse mushrooms, trim off and discard stem ends and discolored parts, and slice lengthwise 1/4 inch thick. Peel carrots and slice 1/4 inch thick. Rinse chicken and cut into 1/4-inch thick slices 1 1/2 to 2 inches long.
- With a slotted spoon, remove and discard lemon grass, ginger and chilies from broth.
- Add cabbage, mushrooms, carrots, and garlic to broth; cover and bring to a boil over high heat. Reduce heat and simmer until carrots are tender when pierced, 8 to 10 minutes.
- Add chicken and tomatoes with their juice. Cover and cook over high heat until chicken is no longer pink in the center (cut to test). This will take about 3 to 5 minutes. Add lemon juice and fish sauce to taste. Sprinkle with green onions.
- Place rice, lemon wedges, cilantro and chopped chilies in separate bowls and offer with soup to add to taste.
Nutrition Facts : Calories 318.1, Fat 4.6, SaturatedFat 1.1, Cholesterol 58.1, Sodium 1308.6, Carbohydrate 38.3, Fiber 3.6, Sugar 6, Protein 30
HOT AND SOUR SOUP (NIGELLA LAWSON)
This is a wonderful full flavored soup. I could not find kaffir or lemongrass where I live but it was still yummy. I found the Tom Yam at my local oriental store. I also added a block of firm tofu (Chopped).
Provided by aronsinvest
Categories Asian
Time 16m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.
Nutrition Facts : Calories 195.3, Fat 4.6, SaturatedFat 1.1, Cholesterol 123, Sodium 1415.5, Carbohydrate 14.3, Fiber 0.9, Sugar 6.5, Protein 23.6
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- Heat oil in a pan and add red chillies and ginger. Saute till the ginger is golden brown and add the garlic. Saute the garlic for a few seconds and add the celery and carrots.
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