Asian Hot And Sour Chicken Soup Recipe

Name: Asian Hot And Sour Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups chicken broth (for a lighter chicken flavor use 2-1/2 cups broth and 1 cup water); 2 cups sliced fresh mushrooms; 1/2 - 3/4 cup sliced bamboo shoot, drained; 3 slices fresh peeled gingerroot; 3 garlic cloves, minced; 2 teaspoons soy sauce; 1/2 teaspoon crushed red pepper flakes (or adjust to heat level); 1 lb boneless skinless chicken breast, cut into thin strips; 1 tablespoon sesame oil; 3 tablespoons rice wine vinegar or 3 tablespoons red wine vinegar; 2 tablespoons cornstarch (for a thicker consistency use 3 tablespoons); 1 large egg, beaten; 2 large green onions, chopped

Servings: persons

3 1/2 cups chicken broth (for a lighter chicken flavor use 2-1/2 cups broth and 1 cup water)
2 cups sliced fresh mushrooms
1/2 - 3/4 cup sliced bamboo shoot, drained
3 slices fresh peeled gingerroot
3 garlic cloves, minced
2 teaspoons soy sauce
1/2 teaspoon crushed red pepper flakes (or adjust to heat level)
1 lb boneless skinless chicken breast, cut into thin strips
1 tablespoon sesame oil
3 tablespoons rice wine vinegar or 3 tablespoons red wine vinegar
2 tablespoons cornstarch (for a thicker consistency use 3 tablespoons)
1 large egg, beaten
2 large green onions, chopped

1
In a medium saucepan combine the chicken broth, mushrooms, bamboo shoots, sliced ginger, garlic, soy sauce and chili flakes; bring to a boil, reduce heat to low and simmer while you assemble the other ingredients.
2
Place the chicken strips in a bowl and toss with the sesame oil.
3
In another bowl stir together the cornstarch and vinegar; set aside.
4
Increase the broth heat to medium-high and return to a full boil; add in the coated chicken slices and return to a boil again, then drizzle in the egg while stirring slowly to create long strands of egg.
5
Stir in the vinegar/cornstarch mixture; simmer over medium heat stirring occasionally until the chicken is cooked through and the broth has thickened slightly (about 3-4 minutes).
6
Garnish the top with chopped green onions.
7
Delicious!

811

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/2 cups chicken broth (for a lighter chicken flavor use 2-1/2 cups broth and 1 cup water), 2 cups sliced fresh mushrooms, 1/2 - 3/4 cup sliced bamboo shoot, drained, 3 slices fresh peeled gingerroot, and more.

Yes, Asian Hot And Sour Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Hot And Sour Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions