From: Kim Muralt
THAI HOT AND SOUR SOUP
If you can follow what I am about to write you, you might come up with something I had a Thai Restaurant.
Purchase some lemon grass, a handful of snow peas, a few sliced mushrooms, a few scallions, and a couple of chicken breasts. Along with this, have some Louisiana hot soss ready.
Begin by bringing some chicken broth (approx 1 - 2 quarts) to a boil. When it begins to boil, turn off the heat, and add the lemon grass, as well as Hot Soss (My copywrited version of Sauce) to taste. While all of this is going on, prepare the Chicken breasts by julienning them (little strips), tthe scallions should be sliced into 1/4" pieces both white and green. About 2 or 3 should do, as most oriental soups are more clear broth, than the soups I used to prepare in my restaurant.
When the chicken is stripped, the onions, snow peas, and mushrooms have been sliced and made ready, strain the broth, getting rid of the lemon grass. Then bring the broth to a boil, and again turn off the heat.
Add the ingredients, and let sit for 1 minute. The Chicken and all of the veggies will then be cooked satisfactory, and the soup will be ready to serve. My children have done this at school, and it is like pulling a rabbit out of a hat.