Hot And Sour Soup With Chicken And Lemon Grass Recipes

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LEMONGRASS CHICKEN SOUP



Lemongrass Chicken Soup image

In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh mint, enlivens this lightened rendition of chicken soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

2 pounds skinless chicken legs
4 lemongrass stalks, white and pale-yellow parts only, smashed and chopped
4 scallions, halved crosswise
1 onion, halved lengthwise
2 ounces ginger (1-inch piece), 1/2 thinly sliced and 1/2 julienned
1 fresh Thai or serrano chile, seeded
1 teaspoon black peppercorns
10 cups water
5 stems fresh cilantro, plus 1/3 cup leaves
3 stems fresh mint, plus 1/4 cup thinly sliced leaves
1 1/2 tablespoons fish sauce
1 cup mung bean sprouts

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.

Nutrition Facts : Calories 327 g, Cholesterol 181 g, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 727 g

HOT AND SOUR CHICKEN SOUP



Hot and Sour Chicken Soup image

Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting.

Provided by MORPHIUS_RAE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 15

3 cups chicken broth
½ cup water
2 cups sliced fresh mushrooms
½ cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
¼ teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon sesame oil
2 green onions, chopped
¼ cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten

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.

Nutrition Facts : Calories 216.9 calories, Carbohydrate 9.3 g, Cholesterol 109.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 1.6 g, Sodium 1095.3 mg, Sugar 2.4 g

THAI HOT AND SOUR SOUP



Thai Hot and Sour Soup image

Fantastic authentic Thai hot and sour soup. Ideal as a starter in a Thai meal. Not very filling, but a great appetizer. Very quick and easy to prepare. The tom yum paste is hot, so try the soup before adding the chile and decide if any extra heat is required. Do not attempt if you do not have fresh coriander, as this is vital!

Provided by STEVE ALDER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 12

3 cups chicken stock
1 tablespoon tom yum paste
½ clove garlic, finely chopped
3 stalks lemon grass, chopped
2 kaffir lime leaves
2 skinless, boneless chicken breast halves - shredded
4 ounces fresh mushrooms, thinly sliced
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon chopped green chile pepper
1 bunch fresh coriander, chopped
1 sprig fresh basil, chopped

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.

Nutrition Facts : Calories 70.8 calories, Carbohydrate 4.9 g, Cholesterol 20.7 mg, Fat 1.8 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 638.5 mg, Sugar 0.7 g

HOT AND SOUR SOUP WITH CHICKEN AND LEMON GRASS



Hot and Sour Soup With Chicken and Lemon Grass image

A classic comfort food that is easy to prepare. This recipe appeared in our local paper and it is just great.

Provided by William Uncle Bill

Categories     Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups chicken broth
12 ounces boneless skinless chicken breasts
2 pieces fresh gingerroot, each, about 1/4 inch in thickness
1 teaspoon brown sugar
4 stalks lemongrass
2 whole limes
1 small shallot, minced
2 tablespoons fish sauce
1 1/2 tablespoons chili-garlic sauce
2 tablespoons chopped fresh cilantro

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.

HOT AND SOUR SOUP



Hot and Sour Soup image

Provided by Nigella Lawson : Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

6 1/2 cups chicken stock
1 heaping tablespoon tom yam hot and sour paste
4 kaffir lime leaves, finely chopped, optional
1 stalk lemongrass, bottom, inner part only, roughly chopped
1 lime, juiced
4 tablespoons fish sauce (nam pla)
2 to 3 small jalapenos or fresh red or green chiles, finely chopped
1 teaspoon sugar
1 1/2 cups plus 2 tablespoons, straw or button mushrooms, halved or quartered
1 pound (2 ounces) peeled, raw shrimp
Five 1-inch pieces small scallions, sliced thin
1 bunch cilantro, leaves chopped

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



Hot and Sour Chicken Soup image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 22

2 large egg whites
1 tablespoon dry sherry
1 teaspoon sesame oil
2 teaspoons cornstarch
1 pound boneless, skinless chicken breast, cut into thin strips
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
10 dried Chinese mushrooms, soaked in hot water for 20 minutes
1/2 cup frozen organic peas
6 cups chicken stock
2 tablespoons dry sherry
2 tablespoons soy sauce
3 tablespoons rice vinegar
2 teaspoons sesame oil
1 teaspoon coarse salt
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
2 tablespoons freshly grated ginger
1 tablespoon cornstarch
1/4 cup water
2 eggs, lightly beaten
4 scallions, white and green parts, thinly sliced for garnish

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 SHRIMP AND LEMON GRASS SOUP



Hot-and-Sour Shrimp and Lemon Grass Soup image

Provided by Molly O'Neill

Categories     lunch, soups and stews, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 14

1 pound medium shrimp, peeled and deveined, with shells reserved
4 cups water
3 stalks fresh lemon grass, green tops trimmed off and reserved, white bulb pounded flat and cut into 1-inch lengths
1 15-ounce can straw mushrooms, drained
1 small tomato, cut into thin wedges
1 large scallion, thinly sliced
1 1/2 cups mung bean sprouts
1 1/2 teaspoons grated lime zest
3 tablespoons plus 1 teaspoon fresh lime juice
1/4 teaspoon freshly ground pepper
1/4 cup bottled fish sauce (nuoc mam)
1/4 teaspoon dried chili flakes, plus more to taste
1/2 teaspoon chili oil
4 cups cooked white rice

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.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 2 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1652 milligrams, Sugar 2 grams, TransFat 0 grams

HOT-AND-SOUR PRAWN SOUP WITH LEMON GRASS



Hot-and-Sour Prawn Soup with Lemon Grass image

Provided by My Food and Family

Categories     Recipes

Time 35m

Number Of Ingredients 11

1 pound tiger prawns with shell
4 cups chicken stock
3 stalk s lemon grass
1/4 cup lime juice
1 cup straw mushrooms
3 tablespoons fish sauce
10 kaffir lime leaves, torn in half
2 tablespoons chopped green onion
1 tablespoon chopped fresh cilantro
4 red chili peppers, seeded and chopped
2 green onions, chopped

Steps:

  • Shell and devein the prawns, reserving the shells. Rinse the shells and place them in a large saucepan with the chicken stock.
  • Bruise the lemon grass stalks (gently pressing down on them with the blunt side of a cooking knife). Add them to the broth along with half of the lime leaves. Bring to a boil, then reduce heat to low, and simmer gently until the lemon grass changes color, and the stock becomes fragrant, about 5 minutes. Strain the stock and return to the saucepan. Discard the solids.
  • Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink. Stir in the fish sauce, lime juice, 2 tablespoons green onion, cilantro, red chilies, and remaining lime leaves. Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot. Garnish with remaining green onions.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

HOT AND SOUR SOUP (NIGELLA LAWSON)



Hot and Sour Soup (Nigella Lawson) image

This is a wonderful full flavored soup. I could not find kaffir or lemongrass where I live but it was still yummy. I found the Tom Yam at my local oriental store. I also added a block of firm tofu (Chopped).

Provided by aronsinvest

Categories     Asian

Time 16m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 12

6 1/2 cups chicken stock
1 tablespoon tom yam hot and sour paste
4 fresh lime leaves, finely chopped (optional)
1 stalk lemongrass, bottom, inner part only, roughly chopped
1 lime, juiced
4 tablespoons fish sauce (nam pla)
2 -3 small fresh red chilies, finely chopped
1 teaspoon sugar
1 1/2 cups mushrooms, quartered
1 lb peeled raw shrimp
5 small scallions, sliced thin
1 bunch cilantro, leaves chopped

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.

Nutrition Facts : Calories 195.3, Fat 4.6, SaturatedFat 1.1, Cholesterol 123, Sodium 1415.5, Carbohydrate 14.3, Fiber 0.9, Sugar 6.5, Protein 23.6

HOT AND SOUR SOUP WITH GINGER



Hot and Sour Soup with Ginger image

Categories     Soup/Stew     Ginger     Mushroom     Sauté     Low Cal     Tofu     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

4 cups canned low-salt chicken broth
1 1/2 ounces dried shiitake mushrooms
5 tablespoons rice vinegar
2 tablespoons cornstarch
1 1/2 tablespoons oriental sesame oil
3 tablespoons minced peeled fresh ginger
1 10.5-ounce package extra-fine or firm tofu, cut into 1/4-inch dice
1 ounce bean thread noodles or angel hair pasta, broken in half
1 tablespoon soy sauce
1/2 teaspoon dried crushed red pepper
Pinch of sugar

Steps:

  • Combine broth and mushrooms in bowl. Let stand until mushrooms soften, about 20 minutes. Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine vinegar and cornstarch in small bowl; stir to blend.
  • Heat oil in large saucepan over high heat. Add ginger; sauté 30 seconds. Pour in reserved broth, leaving behind any sediment. Bring to boil. Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to medium-low, cover and simmer 5 minutes. Add cornstarch mixture; stir until slightly thickened, about 1 minute.

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