Recipe: Thai Hot-and-Sour Chicken Soup

Name: Recipe: Thai Hot-and-Sour Chicken Soup
Ingredients: 2 tablespoons peanut oil; 1/2 cup chopped yellow onion; 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces or 8 ounces extra-firm tofu, pressed, drained and cut into 1/2-inch pieces; 6 slices peeled fresh ginger (approximately 1 inch in diameter and 1/8-inch thick); 2 stalks lemongrass, trimmed, bruised and cut diagonally into 2-inche pieces; 4 cups low-sodium chicken broth or vegetable broth; 3 tablespoons fish sauce; 6 fresh makrut lime leaves, scored or bruised lightly; 2 teaspoons sugar; 1/4 teaspoon crushed red chile flakes; 2 serrano or jalapeño peppers, sliced (optional); 2 small tomatoes, cut into wedges; 1 can (6-ounce) straw mushrooms (about 3/4 cup); 1/4 cup lime juice; 1/2 cup chopped fresh cilantro

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This chicken soup is based on the popular Thai dish tom yum gai. The broth is flavored by ginger, lemongrass and makrut lime leaves. Make it as hot or as mild as you'd like by including or excluding...

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Ingredients

2 tablespoons peanut oil
1/2 cup chopped yellow onion
8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces or 8 ounces extra-firm tofu, pressed, drained and cut into 1/2-inch pieces
6 slices peeled fresh ginger (approximately 1 inch in diameter and 1/8-inch thick)
2 stalks lemongrass, trimmed, bruised and cut diagonally into 2-inche pieces
4 cups low-sodium chicken broth or vegetable broth
3 tablespoons fish sauce
6 fresh makrut lime leaves, scored or bruised lightly
2 teaspoons sugar
1/4 teaspoon crushed red chile flakes
2 serrano or jalapeño peppers, sliced (optional)
2 small tomatoes, cut into wedges
1 can (6-ounce) straw mushrooms (about 3/4 cup)
1/4 cup lime juice
1/2 cup chopped fresh cilantro