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Hot and sour Chicken Soup

Name: Hot and sour Chicken Soup
Prep time: 120 s
Cook time: 900 s
Total time: 1140 s
Yield: 6
Ingredients: 6 cups Soup stock chicken home-prepared; 1/2 teaspoon Salt table; 1/2 teaspoon Spices pepper white; 1/2 teaspoon Spices chili powder; 2 tablespoons Soy sauce made from soy (tamari); 30 grams Sugars granulated; 1/4 cup Vinegar distilled; 1/4 cup Catsup; 2 teaspoons Sauce hot chile sriracha; 3/4 cup Carrots raw; 150 grams Cabbage raw; 1 1/4 cup USDA Commodity Chicken canned meat only with broth; 3 tablespoons Cornstarch; 50 grams Beverages water tap well; 2 Units Egg whole raw fresh

19'

Let's cook

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This recipe creates a flavorful soup combining chicken or vegetable stock with a mix of spices, soy sauce, and vinegar, enhanced by vegetables and chicken, and thickened with cornstarch and eggs.

Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Soup

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Soup, stock, chicken, home-prepared

6 cups Soup, stock, chicken, home-prepared

Salt, table

1/2 teaspoon Salt, table

Spices, pepper, white

1/2 teaspoon Spices, pepper, white

Spices, chili powder

1/2 teaspoon Spices, chili powder

Soy sauce made from soy (tamari)

2 tablespoons Soy sauce made from soy (tamari)

Sugars, granulated

30 grams Sugars, granulated

Vinegar, distilled

1/4 cup Vinegar, distilled

Catsup

1/4 cup Catsup

Sauce, hot chile, sriracha

2 teaspoons Sauce, hot chile, sriracha

Carrots, raw

3/4 cup Carrots, raw

Cabbage, raw

150 grams Cabbage, raw

USDA Commodity, Chicken, canned, meat only, with broth

1 1/4 cup USDA Commodity, Chicken, canned, meat only, with broth

Cornstarch

3 tablespoons Cornstarch

Beverages, water, tap, well

50 grams Beverages, water, tap, well

Egg, whole, raw, fresh

2 Units Egg, whole, raw, fresh

Hot and sour Chicken Soup

Nutri value

Go to instructions

Instructions

4 Steps

19'

Total

Preparation

15'

Cooking

Waiting

Step by step

1 of 4

Step 1

1. Place the chicken (or vegetable) stock in a medium sized pot on medium heat.
2. Add salt, white pepper, red chili powder, soy sauce, vinegar, ketchup and chili paste.

Check

2 of 4

10'

Step 2

3. Bring it to a boil, and then add the carrots, cabbage, and boiled chicken.
4. Cook for about 5 – 8 minutes till the chicken and vegetables are warmed through, and then make a cornflour slurry dissolving the cornstarch with water.
5. Add the cornflour slurry, and cook for about 2 minutes till the soup thickens.

Check

3 of 4

Step 3

6. Whisk the eggs in a small bowl. Turn heat to low, and carefully add the eggs in the soup. Stir with a spoon till egg ribbons are formed. Adding the eggs will also thicken the soup.

Check

4 of 4

Step 4

7. Serve hot with additional soy sauce, vinegar and chili paste on the side along with fish or prawn crackers.

Check

Adjust Spice Level

Modify the amount of chili powder and chili paste to suit your spice preference.