Bowl of Thai Chicken Soup
(click to enlarge)

Thai Chicken Soup


Thailand
Serves:
Effort:
Sched:
DoAhead:  		 4 soup
**
1/2 hrs
Part		 A delicous soup with a variety of flavors and texures, popular with Thais of Chinese descent. It may more often be made with bean threads (more Chinese), but I prefer rice sticks.

2
5
2
2
2
3.7
4
2.5
3
1/2
----
oz
oz

oz

oz
oz
oz
c
t
----
Rice Sticks (1)
Chicken (2)
Thai Chili (3)
Bamboo Shoots
Scallions
Straw Mushroom (1/2 can)
Baby Corn (1/2 can)
Water Chestnuts
Stock
Salt
-- Garnish
Cilantro leaves
Prep   -   (15 min)
  1. Soak RICE STICKS in warm water for 20 minutes, drain. Put them on the cutting board and take a couple cuts through them to make them manageable.
  2. Cut CHICKEN into slivers.
  3. Slice CHILIS very thin and chop small. Cut BAMBOO SHOOTS into slivers. Cut SCALLIONS into 1 inch lengths. drain WATER CHESTNUTS if canned, or peel if fresh (better). Cut into thick slices. Drain BABY CORN and cut in half lengths. Mix all with drained MUSHROOMS.
Run   -   (15 min)
  1. Bring stock up to a simmer. Stir in Salt and Chicken. Bring back to a boil and simmer 5 minutes. Add Rice Sticks and Bamboo Shoot mix, bring back to a boil and simmer another 5 minutes.
  2. Check salt and serve garnished with Cilantro leaves.
NOTES:

  1. Rice Sticks:

      These should be very thin. Alternatively bean threads can be used but I find the rice sticks to be more manageable.

  2. Chicken:

      Weight is skinless and boneless.

  3. Chilis:

      Thai chilis should be sliced very thin and chopped into very small pieces because the cooking time is so short. The hotness will remain with the pieces, not dissipate into the soup and larger pieces can be quite surprising. For details see our Thai Chilis page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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