Chicken Lemongrass Soup

Submitted by Sweet Sami

"This soup is what my Mom always made for me when I was sick...I called it the Thai version of Chicken Noodle Soup. The way I always ate this soup is to have the soup in a bowl and then a bowl of rice, then eat a spoonful of rice then down it with some soup. The recipe is written how I enjoy it, Hot and Sour"

 

• Ready In: 2hrs 5mins
• Ingredients: 8
• Yields: 4 bowls
• Serves: 4-6

ingredients

• 10 cups chicken stock
• 1 lb of uncooked chicken meat (I like to just throw in about 4 drumsticks or 2 leg and thighs cut up, Chicken should still be on bo)
• 1 teaspoon fish sauce
• 1 -2 stalk lemongrass, cut into 2 inch pieces and bruised to give more flavor
• 4 -5 fresh lime leaves, bruised to give more lime flavor
• 2 tablespoons tom yum paste
• 3 tablespoons lime juice
• 1 teaspoon chili flakes (more or less)

directions

1. Boil the chicken stock in a large pot with the Tom-Yum Paste.
2. Add in the uncooked chicken and keep at a low boil till the chicken is cooked half through.
3. Bruise the lime leaves by rubbing them in your hand a bit to bruise them so they give off more flavor and aroma.
4. Bruise the lemongrass by hitting it with the flat side of a knife, as you would with garlic.
5. Throw the lime leaves and lemon grass into pot along with the fish sauce,lime juice, and chili flakes.
6. Cook on med-low for an hour- 45 min or as long as it takes the chicken to completly cook.
7. You can cook the chicken till its very tender and almost falls off the bone if you like --
8. Once ready serve hot, in a bowl with another bowl of rice.
9. *** ALL ingredients (lime juice, fish sauce, etc) can be increased or decreased to your liking -- I prefer this soup to be really sour, lemon/lime tasting and a bit spicy, while others may like more salty (add more fish sauce then) and sour flavor.