Best 9 Hot And Sour Soup With Chicken And Lemon Grass Recipes

LEMONGRASS CHICKEN SOUP

Steps:

• Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
• Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
• Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.

HOT AND SOUR CHICKEN SOUP

Steps:

• In a bowl, combine the egg whites, sherry, sesame oil, and cornstarch, and whisk until thickened. Add the chicken, toss lightly to coat, cover, and refrigerate 3 to 4 hours, or overnight.
• Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas.
• In a large pot, combine the soup base ingredients and heat until mixture boils. Add the chicken, mushrooms, and peas. Bring back to a boil and cook about 3 minutes, stirring to separate the chicken pieces, and skimming the surface to remove any impurities.
• Meanwhile, dissolve the cornstarch in the water. Add to the soup, stirring constantly, and cook until soup thickens and turns glossy, 2 to 3 minutes. Remove from the heat, and taste for seasoning. Slowly add the beaten egg to the soup in a thin stream around the edge, stirring once or twice so that the cooked egg forms long threads. Serve warm in individual bowls, and garnish with scallions.

HOT AND SOUR SOUP WITH CHICKEN AND LEMON GRASS

Steps:

• To a medium size cooking pot, add chicken broth, ginger and brown sugar.
• To prepare lemon grass; remove all but the bottom 5 inches of the stalks.
• Place 8 to 10 outside lemon grass sheaths into soup pot, (the sheaths are used like a bay leaf).
• Mince the bottom 2 inches of the tender inside leaves and set aside,(require about 3 tablespoons).
• With a potato peeler, peel 6 strips of rind from one lime and add to the broth; (make sure to only use the outer green rind).
• Bring broth to a boil, then reduce heat to a simmer; cover and simmer for 15 minutes.
• While chicken is cooking, grate rind (NO PITH) from the remaining lime and set aside.
• Juice both limes to measure 3 tablespoons of juice and set aside.
• When chicken is cooked through, remove from pot to a plate and shred chicken using 2 forks.
• At this time, strain broth and return to cooking pot. Discard any solids.
• Add shredded chicken into the cooking pot.
• Add minced lemon grass, grated lime rind, lime juice, shallots, fish sauce and garlic chili pepper sauce.
• Bring soup back to a simmer and sprinkle with cilantro.
• Serve immediately.
• In small bowls,mix together with additional chopped cilantro and garlic-chili pepper sauce for additional garnish if desired.

THAI HOT AND SOUR SOUP

Steps:

• In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
• Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

HOT AND SOUR SOUP

Steps:

• In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.

HOT-AND-SOUR SHRIMP AND LEMON GRASS SOUP

Steps:

• In a saucepan, cover the shrimp shells with 4 cups water. Add the lemon grass tops and bring to a boil over high heat. Remove, strain the broth and return it to the saucepan.
• Add the mushrooms, lemon grass pieces and tomato. Bring to a boil, reduce the heat to medium and simmer for 4 minutes. Add the shrimp and simmer until they are opaque, about 2 minutes. Pour into a tureen. Stir in the scallion, bean sprouts, lime zest and juice, pepper, fish sauce, chili flakes and chili oil. Serve with the rice.

HOT AND SOUR SOUP (NIGELLA LAWSON)

Steps:

• In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.

HOT AND SOUR CHICKEN SOUP

Steps:

• In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
• Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
• Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

SPICY CHICKEN THAI SOUP

Steps:

• Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
• Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
• Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
• Stir in mushrooms and cook for 5 more minutes.
• Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
• Skim off any excess oil and fat that rises to the top and discard.
• Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes.
• Remove from heat and add about 1/2 the cilantro.
• Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.