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

• 7 ounces wide rice sticks
• 6 cups homemade or low-sodium store-bought chicken stock
• 2 lemongrass stalks, bottom 8 inches only, trimmed and crushed
• 16 slices (1/4 inch thick each) jarred or canned bamboo shoots
• 1 piece (1 1/2 inches) peeled fresh galangal or ginger, thickly sliced
• 8 fresh or frozen kaffir lime leaves, plus more thinly sliced for garnish
• 3 tablespoons Asian fish sauce
• Juice of 2 limes
• 1 tablespoon palm or granulated sugar
• 4 fresh Thai chiles, thinly sliced
• 2 boneless, skinless chicken breast halves (6 ounces each), cut into 1/2-inch-thick, 2-inch-long strips
• 3 ounces snow peas, trimmed
• 3 ounces oyster mushrooms
• 1/2 cup chopped (1/2-inch pieces) Chinese yard-long or green beans
• 1/4 cup chopped garlic chives or scallions, plus more for garnish

1. Bring a large pot of water to a boil.
2. Add the noodles; cook according to package instructions, 6 to 8 minutes.
3. Drain; rinse under cold running water.
4. Set aside.
5. Bring the stock, lemongrass, bamboo shoots, galangal, and 4 lime leaves to a boil in a large pot.
6. Reduce the heat; simmer 8 minutes.
7. Stir in half of the fish sauce, half of the lime juice, half of the sugar, and half of the chiles; cook 4 minutes.
8. Stir in the chicken, and cook until the chicken is cooked through, about 3 minutes.
9. Taste, and add more fish sauce, sugar, or chiles as desired.
10. Discard the lemongrass and lime leaves.
11. Stir in the snow peas, mushrooms, beans, chives, and remaining 4 lime leaves.
12. Remove from heat, and stir in remaining lime juice.
13. Divide the soup and noodles among 6 serving bowls; garnish with lime leaves and chives.

rice, chicken, lemongrass stalks, bamboo shoots, fresh galangal, lime, fish sauce, palm, fresh thai chiles, chicken, snow peas, mushrooms, green beans, garlic

Taken from www.epicurious.com/recipes/food/views/thai-hot-and-sour-chicken-soup-with-wide-rice-sticks-392352 (may not work)