This comes from The Foodess and it might be THE BEST THING EVER. I love hot and sour soup, as does Atlas, so I made this with her in mind and everyone who ate it LOVED it.
Start with with a giant pot and chuck in 2 litres of chicken broth. I like the low-salt stuff. Add 2 cups water to that.
Now slice some stuff up. Take some ginger, a 2″ knob.
Peel that and slice it up.
Grab 2 stalks lemongrass, and peel off the outer bits.
Slice it into 2″ lengths. I also cut mine in half lengthwise, to increase the lemongrass flavour’s exposure to the broth.
Grab a handful of kaffir lime leaves (about 8-10). You can freeze the other ones for later.
So you’ve got all this stuff.
Chuck all that in the pot with the broth and bring it to a boil. Reduce the heat, stuff the lid on and leave it for 30 minutes.
In the meantime, grab yourself some mushrooms. The recipe called for 2 cups whole button mushrooms but I had shiitake on hand, so I cut off the woody stems and sliced them into strips instead.
Slice up a cup of cherry tomatoes as well.
Grab 2 oz dried noodles, any kind. I liked the look of this ditali stuff.
You’re also going to need a cold roasted chicken, like the kind you get at the grocery store. I used to be leery of the fact that they sat out for so long, but then I talked to someone who worked at a grocery store and he said they sold so fast they were always making new ones. And they’re such a time-saver!
Anyway, take that sucker and pick it apart, shredding the meat with your fingers. You’re going to need 2 cups shredded chicken, so I just did the whole bird and got a little more than that.
Juice 3 limes and set that aside for a minute.
Gather together as well a giant bunch of baby spinach leaves, and chop them coarsely. It’s harder than it looks.
Chop up as well a giant handful of cilantro. I had a brainfart in the grocery store and bought Italian parsley by mistake and had to go back. But they are very similar in appearance. So I chucked in some Italian parsley too.
While you’re gathering your stuff together, grab some fish sauce and sriracha, and some sea salt.
Use a slotted spoon to remove the ginger, lemongrass, and lime leaves from the broth. You can chuck those bits in the compost now.
Add in the mushrooms, tomatoes, and noodles. Bring those puppies back to a boil and cook for about 10 minutes, until the noodles are tender.
Stir in the chicken, 4-6 tablespoons sriracha (I used 2 tablespoons because of the nursing mum, and it was spicy enough), the lime juice, and a few teaspoons fish sauce. Add some salt to taste.
Add in your spinach and cilantro and cook that for a minute or so until everything is bright green. Serve hot, with additional cilantro on top, if desired. Fantastic the next day.
6 thoughts on “Hot and Sour Thai Chicken Noodle Soup”
Oh yummy I am definitely going to try this! I love the Eastern style of soup with everything nice and chunky floating in a bowl of deliciousness 🙂
It looks and sounds delicious! Yum!
Reblogged this on RA Natural Way and commented:
This looks so wonderful! I can modify this recipe to fit my dietary needs. I miss the soups I used to eat in Asia!
Definitely! I’ve been playing with it since I first made it and I wholly recommend replacing the spinach with kale for a bit more texture.
I cannot wait to make this! I am not a cook, but made broc & cheese soup in bread bowls yesterday and now I’m on the hunt for my next one. This may be it!
Pfft, everyone’s a cook!