Cindy's Thai Hot and Sour Soup
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Ingredients1 h servings 354 cals
Original recipe yields 6 servings
- Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- 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.
Per Serving: 354 calories; 10.9 g fat; 34.3 g carbohydrates; 27.7 g protein; 72 mg cholesterol; 1734 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 glas...