Hot and Sour Chicken Soup

Demonstrated by: Jennifer Nguyen & Long Van Nguyen.
More Vietnamese Cooking with - July 16, 2003.

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Ingredients:

Hot and Sour Chicken Soup

  • 8 cups water
  • 6 tablespoons tamarind paste
  • 6 tablespoons hot water
  • 1/4 cup sugar
  • 1/4 cup fish sauce
  • 1 1/2 cups pineapple chunks
  • 2 large tomatoes, chopped
  • 3 stalks celery or zuiki taro stems*, cut into 1 to 2-inch strips
  • 2 boneless, skinless chicken breasts, cut into 1 to 2-inch strips
  • 3 large shallots, sliced
  • Vegetable oil for frying
  • Bean sprouts for garnish
  • Chopped cinnamon basil for garnish
  • 1 to 2 Hawaiian or Thai chili peppers, thinly sliced (optional)

Directions:

In a large saucepot, bring the 8 cups of water to boil. Mix tamarind paste with the 6 tablespoons of hot water and strain through a fine strainer. Add 4 tablespoons of the strained tamarind paste, the sugar, 2 tablespoons of the fish sauce, the pineapple, tomatoes, and celery; cook for 3 to 5 minutes. Add chicken and cook until chicken is done, about 10 minutes. Taste soup and add more of the remaining 2 tablespoons tamarind paste and fish sauce, if desired. In a small skillet, heat oil and fry shallots until golden brown; drain. To serve, place bean sprouts in serving bowl; add soup. Garnish with shallots, basil, and chili peppers. Makes 4 servings.

*Zuiki taro stem is available in Asian grocery stores or Chinatown.

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