Hot And Sour Shrimp And Chicken Soup - cooking recipe

Ingredients

4 None fresh kaffir lime leaves, torn
1 piece (2 inches) ginger, thickly sliced
1 None fresh small red bird's eye chili pepper, thinly sliced
4 oz dried rice noodles
4 None jumbo shrimp, peeled and deveined, tails intact
4 oz boneless skinless chicken breast, thinly sliced
1 tbsp lime juice
4 oz snow peas, thinly sliced
12 oz baby choy sum (or bok choy), chopped
1/2 cup bean sprouts
1/4 cup loosely packed fresh cilantro leaves
1/4 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh Thai basil leaves

Preparation

Combine lime leaves, ginger, half the chili pepper and 3 cups water in a medium saucepan. Bring to a boil on high heat. Reduce heat to low; simmer, covered, for 10 mins. Discard lime leaves and ginger.
Meanwhile, cook noodles according to package directions; drain.
Add shrimp and chicken to broth; simmer for 3 mins, or until chicken and shrimp are cooked. Stir in lime juice.
Divide noodles, snow peas and choy sum among 2 serving bowls. Ladle broth mixture on top. Top with bean sprouts, herbs and remaining chili pepper.