Cindy's Thai Hot and Sour Soup Recipe

Place the rice and 2 cups water in a pot and bring to a boil. Reduce heat to low cover and simmer 20 minutes.

Pour the remaining 10 cups water into a large pot and bring to a boil. Place chicken in the pot. Stir in kaffir lime leaves lemon grass green onions garlic tomatoes fish sauce mushrooms cilantro red chile peppers and tamarind soup base. Cook chicken 30 minutes or until juices run clear. Remove chicken from pot debone and chop. Return meat to the soup and discard bones. Serve over cooked rice.