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Recipe Name: Thai Clear Soup With Sweet And Sour Chile Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 4

3 Chinese mushrooms, optional
4 Cup(s) Chicken stock, or less
2 Garlic cloves
1 Tablespoon(s) Sliced pickled ginger
1 1/2 Tablespoon(s) Rice vinegar
2 Teaspoon(s) Soft Brown Sugar
5 Ounce(s) Skinless boneless chicken
breast one fillet
trimmed very finely
4 Scallions, sliced
2 Stalks lemongrass, halved
1 Red Thai chile
Freshly ground black pepper
Fresh cilantro leaves, to
If using the Chinese mushrooms, place them in a small bowl, cover
withboiling water and soak 30 minutes.Place the stock, garlic, ginger,
rice vinegar, and brown sugar in a panand heat, stirring
constantly,until gently simmering. Add the chicken,scallion,
lemongrass. red chile, and Chinese mushrooms. Continue tosimmer for 15
to 20 minutes to cook the chicken and blend the flavors.Taste and
adjust the seasoning. Remove the lemongrass, then serve thesoup,
garnished with fresh cilantro leaves.Give brave person the chile.Pat's
note: Remove the chile. Cut 4 strips of raw, red bell pepper forgarnish
and a coolant. Serve with cucumber spears.See Basic Flavorings: Chiles
(1996) Clare Gordon-Smith (ed). Prepared byMcRecipe List by patHanneman
06 Jun 97Desc: Thai, Korean, and other Asian chiles may be green and/or
red andblazing hot, with a clear fiery taste. Short and skinny. May be
used inKung Pao sauce. This clear soup calls for one small fresh red
Thaichile. Good quality, flavorful, competitive chicken stock is
essential.Recipe by: Basic Flavorings: Chiles Posted to MC-Recipe
Digest V1 #636by PATh <> on Jun 06, 1997

Nutrition (calculated from recipe ingredients)
Calories: 310
Calories From Fat: 66
Total Fat: 7.3g
Cholesterol: 75.9mg
Sodium: 589mg
Potassium: 330.2mg
Carbohydrates: 25g
Fiber: 4.6g
Sugar: 5.6g
Protein: 36.6g

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