Name: Thai Hot-and-Sour Chicken Soup with Wide Rice Sticks
Yield: serves 6
Ingredients: 7 ounces wide rice sticks; 6 cups homemade or low-sodium store-bought chicken stock; 2 lemongrass stalks, bottom 8 inches only, trimmed and crushed; 16 slices (1/4 inch thick each) jarred or canned bamboo shoots; 1 piece (1 1/2 inches) peeled fresh galangal or ginger, thickly sliced; 8 fresh or frozen kaffir lime leaves, plus more thinly sliced for garnish; 3 tablespoons Asian fish sauce; Juice of 2 limes; 1 tablespoon palm or granulated sugar; 4 fresh Thai chiles, thinly sliced; 2 boneless, skinless chicken breast halves (6 ounces each), cut into 1/2-inch-thick, 2-inch-long strips; 3 ounces snow peas, trimmed; 3 ounces oyster mushrooms; 1/2 cup chopped (1/2-inch pieces) Chinese yard-long or green beans; 1/4 cup chopped garlic chives or scallions, plus more for garnish

Some varieties of noodles suggest soaking them in boiling water instead of cooking them; check your package instructions before preparing them.

Recipe information

Yield
serves 6

Ingredients

7 ounces wide rice sticks

6 cups homemade or low-sodium store-bought chicken stock

2 lemongrass stalks, bottom 8 inches only, trimmed and crushed

16 slices (1/4 inch thick each) jarred or canned bamboo shoots

1 piece (1 1/2 inches) peeled fresh galangal or ginger, thickly sliced

8 fresh or frozen kaffir lime leaves, plus more thinly sliced for garnish

3 tablespoons Asian fish sauce

Juice of 2 limes

1 tablespoon palm or granulated sugar

4 fresh Thai chiles, thinly sliced

2 boneless, skinless chicken breast halves (6 ounces each), cut into 1/2-inch-thick, 2-inch-long strips

3 ounces snow peas, trimmed

3 ounces oyster mushrooms

1/2 cup chopped (1/2-inch pieces) Chinese yard-long or green beans

1/4 cup chopped garlic chives or scallions, plus more for garnish

Preparation

Step 1
Bring a large pot of water to a boil. Add the noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.
Step 2
Bring the stock, lemongrass, bamboo shoots, galangal, and 4 lime leaves to a boil in a large pot. Reduce the heat; simmer 8 minutes. Stir in half of the fish sauce, half of the lime juice, half of the sugar, and half of the chiles; cook 4 minutes.
Step 3
Stir in the chicken, and cook until the chicken is cooked through, about 3 minutes. Taste, and add more fish sauce, sugar, or chiles as desired. Discard the lemongrass and lime leaves. Stir in the snow peas, mushrooms, beans, chives, and remaining 4 lime leaves. Remove from heat, and stir in remaining lime juice. Divide the soup and noodles among 6 serving bowls; garnish with lime leaves and chives.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes