Chicken and Mix vegetables Sour Soup
Homemade Chicken and Mix Vegetables Sour Soup offers a delightful blend of hot and sour flavors in a quick and easy-to-make recipe that takes just 30 minutes from start to finish. The key ingredients include chicken breasts, Asian squash (wax gourd), tomato, fresh or canned pineapple chunks, water lily, and galangal and garlic for flavor infusion. The soup is seasoned with tamarind soup base, Knorr chicken soup base, fish sauce, and sugar, providing a balanced and tangy taste.
To prepare the soup, water or chicken broth is brought to a boil in a medium pot. Galangal and garlic are added and cooked on medium heat for 3 minutes to infuse the broth with their aromatic flavor. Next, chicken is introduced and cooked until it turns white. The wax gourd is then added and cooked until tender, followed by the incorporation of pineapple, water lily, tamarind soup base, fish sauce, and sugar. This mixture is cooked for an additional 2-3 minutes to ensure the gourd is soft. Tomato slices and fried shallots or garlic are added before turning off the heat.
The soup is left to sit for 3 minutes with the lid open to prevent overcooking of the herbs. Finally, saw leaves, green onions, rice paddy herb, and Thai basil are added for garnish. This soup is best enjoyed hot and pairs perfectly with cooked rice. It’s worth noting that the distinctive flavors of this dish rely on the inclusion of saw leaves, green onion, rice paddy herb, and Thai basil. This recipe offers a delicious and efficient way to enjoy a traditional sour soup with a blend of flavors that will leave everyone craving for more.
|2 chicken breasts cut to bite site you can also use prawn or shrimp|
|1 small Wax Gourd cut to 1 inch long (Asian squash)|
|1 tomato slice it length wise|
|1/2 cup of fresh or can pineapple chunk|
|1 cup of water lily in a jar|
|3 pieces of sliced Galangal pound them flat to give flavor to the soup|
|4 cloves of garlic pound them flat|
|1 tablespoon of tamarind soup base|
|1 tablespoon of Knorr chicken soup base|
|3 tablespoon of fish sauce|
|1 teaspoon of sugar more or less up to you|
|4 cups of water or chicken broth|
Herbs for garnish
|2 Green onions cut to 1 inch long for garnish|
|2 Saw leaves cut to ½ inch long for garnish|
|1/4 cup of Thai basil cut to ½ inch long for garnish|
|1/4 cup of rice paddy herb for garnish|
|1 tablespoon fried shallots or garlic for garnish|
Directions to make Chicken and Mix vegetables Sour Soup
- In a medium pot bring the water or chicken broth to a boil.
- When the water is boiled add galangal, garlic, cook on medium heat for 3 minutes to infuse the flavor
- Then add the chicken cook until the meat turn white
- Add Wax gourd cook until the gourd is tender
- Add pineapple,water lily, tamarind soup base, fish sauce, sugar, cook for 2-3 minutes make sure the wax gourd is soft
- Add tomato slices and fried shallots or fried garlic
- Turn the heat off
- Let it sit for 3 minutes with lid open (so the herbs don’t cook all the way)
- Then add Saw leaves, green onions, rice paddy herb, and Thai basil.
Serve hot with cooked rice.
Note: this soup will not taste right without the saw leaves, green onion, rice paddy herb, and Thai basil.
Related Recipe: Cambodian Lemongrass Paste
Serving Size: 2
Calories Per Serving: 509