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Thai Hot and Sour Soup

Ingredients:

¼ lbs. chicken (½ lb. if desired)
lime zest
2 oz. thin rice noodles (rice vermicelli)
2 qts. chicken stock
1 stalk fresh lemongrass, cut into 2 inch pieces smashed
¼ cup fish sauce
2 TBS. chili oil
½ pickled chili (jalapeno)
juice of 1 lemon
juice of 1 lime
1/3 cup drained canned straw mushrooms
¼ cup chopped cilantro
1 TBS. Wildwood Blends All-Purpose Seasoning


Bring chicken stock to a boil in soup pot. Add chicken breast and poach until done remove from stock. Julienne and hold on side.

Cook rice noodles in same stock until tender. Remove rinse under cold water and set aside.

Combine broth with lemongrass, fish sauce, chili oil, lime zest, pickled chili, lemon juice, Wildwood Blends All-Purpose Seasoning, lime juice in soup pot. Bring to a simmer cook about 10 min. Use slotted spoon and remove lemon grass.

Place rice noodles, chicken meat, mushrooms and cilantro among soup bowls. Ladle the broth into the bowls and serve hot.