Recipe: Thai Hot-and-Sour Chicken Soup

Get a little exotic tonight with this recipe from Martha Stewart Living magazine

Yield: 6 servings

7 ounce wide rice sticks

6 cups chicken stock2 lemongrass stalks, bottom 8 inches only, trimmed and crushed

16 slices canned bamboo shoots

1 piece peeled fresh ginger, thickly sliced

8 fresh or frozen kaffir lime leaves

3 tablespoons Asian fish sauce

Juice of 2 limes

1 tablespoon sugar

4 fresh Thai chiles, thinly sliced

2 boneless, skinless chicken breast halves, cut into 1/2-inch-thick, 2-inch-long strips

3 ounces snow peas, trimmed

3 ounces oyster mushrooms

1/2 cup chopped green beans

1/4 cup chopped scallions

Bring a large pot of water to a boil. Add noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.

Bring stock, lemongrass, bamboo shoots, ginger and 4 lime leaves to a boil in a large pot. Reduce heat; simmer 8 minutes. Stir in half of the fish sauce, half of the lime juice, half of the sugar, and half of the chiles; cook 4 minutes.

Stir in chicken, and cook until chicken is cooked through, about 3 minutes. Taste, and add more fish sauce, sugar or chiles as desired. Discard lemongrass and lime leaves.

Stir in snow peas, mushrooms, beans, scallions and remaining 4 lime leaves.

Remove from heat and stir in remaining lime juice. Divide soup and noodles among 6 servings bowls; garnish with lime leaves and chives.