Start by gathering all your ingredients. Cut the chicken into bite-sized pieces, slice the chile pepper, and prepare the cherry tomatoes. If you’re using fresh mushrooms, slice them as well.
In a large pot, pour in the 3 cups of chicken stock. Add the slices of fresh ginger, torn kaffir lime leaves, bruised lemongrass, and sliced chile pepper. Bring the mixture to a gentle boil over medium heat.
Once the stock is boiling, add the chicken pieces. Reduce the heat to a simmer and let it cook for about 5-7 minutes, or until the chicken is fully cooked and tender.
Next, add the cherry tomatoes and straw mushrooms to the pot. Stir well to combine and let everything simmer together for another 3-5 minutes. The tomatoes will soften and release their juices, enriching the broth.
Now it’s time to add flavor! Stir in the 3 tablespoons of fish sauce and the freshly squeezed lime juice. Adjust the seasoning to your taste; you can add more lime juice for extra tang or more fish sauce for saltiness.
Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot and enjoy the incredible aromas and flavors of this Thai Hot and Sour Chicken Soup!
