Thai Hot and Sour Market Soup

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Ingredients

• 6 fresh mushrooms, roughly chopped
• 5 green onions, roughly chopped
• 4 kaffir lime leaves
• 3 chicken breast halves, bone-in
• 2 tbsp. of fish sauce
• 2 cups of chopped tomatoes
• 12 cups of water, divided
• 1/3 cup chopped cilantro
• 1 x 1.41 oz. pack of tamarind soup base
• 1 tbsp. of red chili peppers, roughly chopped
• 1 tbsp. of chopped fresh garlic
• 1 stalk of lemongrass, chopped
• 1 cup of uncooked long-grain white rice

Instructions

1. Place the rice and 2 cups of water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

2. In a large pot, add 10 cups of water and bring to a boil.

3. Add the chicken in the pot with the kaffir lime leaves, fish sauce, lemongrass, onions, garlic, tomatoes, mushrooms, chili peppers, cilantro, and tamarind soup base.

4. Cook until chicken juices run clear, about 30 minutes.

5. Remove chicken pieces from the pot, remove the bones, and chop the meat.

6. Return meat back into your Discard the bones. Heat the chicken through while simmering for another 5 minutes.

7. Serve with the cooked rice.