Thai Hot-and-Sour Chicken Soup with Wide Rice Sticks

Step 1

Bring a large pot of water to a boil. Add the noodles; cook according to package instructions, 6 to 8 minutes. Drain; rinse under cold running water. Set aside.

Step 2

Bring the stock, lemongrass, bamboo shoots, galangal, and 4 lime leaves to a boil in a large pot. Reduce the heat; simmer 8 minutes. Stir in half of the fish sauce, half of the lime juice, half of the sugar, and half of the chiles; cook 4 minutes.

Step 3

Stir in the chicken, and cook until the chicken is cooked through, about 3 minutes. Taste, and add more fish sauce, sugar, or chiles as desired. Discard the lemongrass and lime leaves. Stir in the snow peas, mushrooms, beans, chives, and remaining 4 lime leaves. Remove from heat, and stir in remaining lime juice. Divide the soup and noodles among 6 serving bowls; garnish with lime leaves and chives.