Thai Clear Soup With Sweet & Sour Chile

4
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"This is out of a cookbook called "Chiles"...now that's simple...hubby and I love hot and spicy foods so this is right up our alley...enjoy! Preparation time includes soaking the Chinese mushrooms."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (387.6 g)
  • Calories 149.1
  • Total Fat - 4.5 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 102.1 mg
  • Sodium - 911.1 mg
  • Total Carbohydrate - 20.9 g
  • Dietary Fiber - 6.1 g
  • Sugars - 9 g
  • Protein - 11.6 g
  • Calcium - 54.4 mg
  • Iron - 3 mg
  • Vitamin C - 62.9 mg
  • Thiamin - 0.1 mg

Step 1

If using the Chinese mushrooms, place them in a small bowl, cover with boiling water and soak for 30 minutes.

Step 2

Place the broth, garlic, ginger, rice vinegar, and brown sugar in a pan and heat, stirring constantly, until gently simmering.

Step 3

Add the chicken, scallions, lemongrass, red chile, and Chinese mushrooms, if using, and continue to simmer for 15 to 20 minutes until chicken is cooked through.

Step 4

Taste and adjust the seasoning, remove the lemongrass, then serve the soup, garnished with fresh cilantro leaves.

Tips & Variations


No special items needed.

Related

Luvcookn

This is a very light and delicious soup! I did not have the pickled ginger, so used frozen (grated). The heat is perfect for us. Made early this morning and had a bowl for my brekky. Problem is how to stay out of it so DH can have some! Thanks Teresa for this keeper. Made for Billboard Recipe Tag.

review by:
(20 Jan 2017)