Thai Hot + Sour Soup

Are you sick of reading posts for soup, yet?  WELL, TOO BAD! 

What can I say?  I really like soup.  This one is spicy, sour, full of vegetables, chicken and all those thai flavors of lemongrass, ginger and lime.  Yum!  It's also super healthy.  

If you can't find thai bird chiles, use a serrano pepper.  Remove the stem, halve lengthwise and slice, keeping the membranes and seeds.  Soup might need to be seasoned with additional siracha or sambal oelek at the end for more spice.  Whichever chile you use, wear gloves when handling.  

Makes 2 quarts.   

Thai Hot + Sour Soup

8 cups water

3 lemongrass stalks, outer leaves remove, cut in half, bruised

2 inches ginger root, peeled

4 kaffir lime leaves, bruised

stems of 1 bunch cilantro

3 cloves garlic, peeled, crushed

1 teaspoon black peppercorns

1 tablespoon tamari soy sauce

2 lb boneless, skinless chicken breast, fat trimmed

1 teaspoon grape seed oil

3 carrots, peeled, sliced

2 Thai bird chiles, seeded, minced

5 oz broccoli, chopped  

4 oz snow peas, trimmed, sliced

s + p

1 tablespoon fish sauce

juice of 1 lime

Fresh cilantro leaves, chopped

Place water, lemongrass, ginger, lime leaves, cilantro stems, garlic, peppercorns and soy sauce in a pot.  Bring to a boil, add chicken.  Reduce to a simmer.  Simmer, partially covered until chicken is tender, about 15-20 minutes.   

Remove chicken.  Once cool enough to touch, shred.  Set aside.  Strain stock, discarding solids.  Set aside.  

Wipe out the pot, return to stove over medium heat, add oil.  Add shallots, cook until clear and soft.  Add carrots and chiles.  Sauté 3 minutes.  Add stock, bring to a boil, reduce to a simmer.  Simmer 5 minutes and add broccoli.  Simmer until tender, 5 minutes.  Add snow peas and chicken.  Heat through.  

Season with salt  pepper, fish sauce, lime juice.  Garnish with cilantro leaves.