Hot and sour chicken soup
Time to cook
20 minutes
Difficulty
Easy
Serves
2
A zesty and comforting Asian delight, this soup features succulent chicken pieces, vibrant vegetables & tangy flavors from vinegar, soy sauce and black pepper.
Ingredients
Chicken Broth
1.5 cup
Water
0.25 cup
Button Mushroom
1 cup
Bamboo Shoots
0.25 cup
Fresh Ginger
1.5 inch
Fresh Garlic
1 clove
Soy Sauce
1 Tsp
Red Chilli Flakes
0.125 tsp
Boneless Chicken Breast
2 breast
Sesame Oil
0.5 tbsp
Green Onion
0.125 cup
Coriander Leaves
0.125 cup
Red Wine Vinegar
1.5 tbsp
Corn Starch
1 tbsp
Eggs
0.5 egg
Step-by-step instructions to cook
Prep
Coat the chicken slices with some sesame oil in a bowl.
In a separate bowl, stir together the cornstarch and vinegar. Set this mixture aside.
Beat an egg in bowl and set it aside.
Cooking
In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and red chili flakes.
Bring this mixture to a boil, then reduce the heat to low, cover, and let it simmer.
Increase the heat to medium-high bring, it back to a rolling boil, and add the chicken slices.
Return to a boil and then drizzle in the beaten egg while stirring slowly to create long strands of egg.
Stir in the vinegar and cornstarch mixture.
Simmer the soup over medium heat, stirring occasionally, until the chicken is cooked through, and the broth has thickened slightly, which should take about 3 minutes.
Serve the soup garnished with chopped green onions and coriander leaves.
Nutrition information
(per serving)
Carbs
6.0
Proteins
17.3
Fats
4.7
Fiber
0.4
138
kcal
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