Vietnamese Hot & Sour Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Delicious chicken soup on a cold day, with a tangy hot and sour/sweet taste. May be served over rice, if desired. Ingredients:
3 tablespoons tamarind pulp |
1 green onion |
2 tablespoons vegetable oil |
1/2 tablespoon chili paste |
1/2 medium onion, cut coarsely |
1 teaspoon garlic, minced |
2 tablespoons soy sauce |
5 cups water |
2 teaspoons sugar |
1 tablespoon lime juice |
1 teaspoon salt |
1 cup pineapple, cut into chunks |
12 oz. mushrooms |
1/2 pound chicken |
3 medium tomatoes, cut into wedges |
1/2 c. celery |
1 cups mung bean sprouts |
2 t. basil |
Directions:
1. Pour 1/2 cup of boiling water over tamarind pulp and let soak for 30 minutes. Drain and save water from pulp. Discard pulp.
2. Heat oil, and fry green onion. Set aside.
3. Add chili, onion, garlic, and soy sauce to hot pan and sauté.
4. Add water, reserved tamarind juice, sugar, lime juice, and salt to sautéed onion mix, and bring to a boil for a couple of minutes.
5. Right before serving, add pineapple, mushrooms, chicken, tomatoes, celery tops, and bean sprouts. You don?t want to really cook the vegetables, or else the tomatoes will fall apart, and the celery leaves and bean sprouts will lose their crunch.
6. Garnish with fried onions and fresh basil.
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