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Prep 45min
Total1hr15min
Servings4
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Ingredients
1
box tamarind (about 25 pods)
32
ounces chicken stock
1 1/3
pound boneless skinless chicken thighs
5
cloves garlic
1
tablespoon grated ginger
7
Thai green chiles (seeds removed)
4
large carrots
2
eggs
6
ounces rice stick fettuccini
1
bunch scallions
1
handful bean sprouts
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
Sriracha
2
limes
1
tablespoon brown sugar
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Steps
1
Make the tamarind broth: Peel the hard shell off the tamarind pods and place the soft interier into a pot on the stove with the chicken broth. Allow to simmer for about a half hour, stirring occasionally. Strain the broth through a fine mesh strainer. collecting the liquid in a large bowl. Press the tamarind through the strainer to add all the fruit to the broth but leaving the seeds and stringy parts behind in the strainer.
2
Chop the carrots into matchstick size and prep the rest of the ingredients. Prepare a paste with the ginger, garlic, and chiles either with a food processor or through continual chopping. Beat the eggs.
3
Break up the noodles so they aren't as long. Pour boiling water over the noodles and allow to soften for about 5 minutes. Strain and rinse.
4
Sear the chicken in some oil and remove from pan. Saute the carrots, then add the garlic ginger chile paste and cook 1 minute. Add the tamarind broth and return the chicken to the mix. Simmer for about 20 minutes until the chicken is cooked. Remove the chicken and chop into small peices. Return the chicken to the pot and add about a cup of water to thin the broth.
5
Bring to a boil and drizzle in the egg to create pieces of cooked scrambled egg in the soup.
6
Remove from heat and stir in bean sprouts, scallions, brown sugar, lime juice, and sriracha to taste (1 tablespoon is a good starting point). If the soup is too thick, add some water again.
7
Ladle into oven-safe individual serving pots and top each one with a round of pie crust. Bake at 425°F for about 15 minutes.
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No nutrition information available for this recipe
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