Thai Hot and Sour Chicken Soup

A bright, tangy Thai-style soup with tender chicken, aromatic herbs, and a spicy-sour broth.

Prep Time 5

Cook Time 15

Total Time 20

Servings 4 servings

3 cups chicken stock
4 slices fresh ginger
4 kaffir lime leaves torn; can substitute with lime peel
2 stalks lemongrass cut into 2" lengths and bruised; can substitute with lime peel
1 fresh hot chile pepper sliced (use more if you prefer extra heat)
1/2 pound skinless boneless chicken cut into bite-sized pieces
1 cup cherry tomatoes or 1 whole tomato cut into wedges
1 15-oz can straw mushrooms or a handful fresh sliced mushrooms
3 tablespoons fish sauce
2 tablespoons lime juice from about 1 lime, freshly squeezed
fresh cilantro leaves for garnish

In a medium pot, combine 3 cups chicken stock with the ginger slices, torn kaffir lime leaves, bruised lemongrass stalks, and sliced chile pepper.
Bring the mixture to a simmer, then cover and reduce heat to low; simmer for 10 minutes to infuse the broth.
Remove from heat and strain the broth through a sieve, discarding the solids; if you want more heat, reserve the chile slices in the strained broth and discard them just before serving.
Return the strained broth to the pot and add the chicken pieces, cherry tomatoes, and mushrooms; bring to a simmer over medium heat.
Simmer for about 5 minutes, or until the chicken is cooked through and firm to the touch.
Stir in 3 tablespoons fish sauce, 2 tablespoons lime juice, and chopped fresh cilantro leaves to taste; adjust seasoning if desired, then serve hot.