Cindy's Thai Hot and Sour Soup

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!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 354 Calories

Ingredients

• 2 cups chopped tomatoes
• 4 makrut lime leaves
• 1 cup uncooked long grain white rice
• 5 green onions, chopped
• 2 tablespoons fish sauce
• ⅓ cup chopped cilantro
• 6 fresh mushrooms, chopped
• 1 tablespoon chopped fresh garlic
• 1 (1.41 ounce) package tamarind soup base
• 12 cups water, divided
• 3 bone-in chicken breast halves
• 1 stalk lemon grass, chopped (Optional)
• 1 tablespoon chopped fresh red chile peppers

Recipe Instructions

Step 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.

Step 2

Pour the remaining 10 cups water into a large pot, and bring to a boil. Place chicken in the pot. Stir in 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.