Sous Vide Hot and Sour Chicken Soup Recipe

I recently took a Thai cooking class at the Institute of Culinary Education in Manhattan and ever since I've been trying to work traditional Thai flavors into my cooking. Classic Thai food has an amazing mix of hot, salty, and sour and I tried to work that into this flavorful soup. The soup pops in your mouth, with bright highs of all the flavor combinations.

The lemongrass and kaffir lime leaves might be hard to find in your area but they can both be ordered online from Amazon.com and stored in the refrigerator for months. I used peas, carrots, mushrooms, and collard greens but go ahead and substitute anything tasty you have around the house. You can also use pork, beef, or shrimp instead of the chicken if you prefer.

When I want to try some more flavorful chicken, I often turn to Crowd Cow.

Using sous vide chicken ensures that the chicken is perfectly cooked, moist, and tender. I usually cook it at 141°F (60.6°C) for long enough to pasteurize it. It usually takes 2 to 4 hours, but you can get a specific time from my Sous Vide Timing Ruler. If don't want to use sous vide, you can cook the chicken any way you want and add it as directed.

If you want to learn more about how to sous vide chicken, I have several guides.

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