Asian Hot and Sour Chicken Soup

Name: Asian Hot and Sour Chicken Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
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

Submitted by Kittencalrecipezazz

"Tofu may be replaced for the chicken if desired, make this as spicy as you like by adjusting the chili flakes, 1/4 teaspoon for mild heat, 1/2 teaspoon for medium heat, 1 teaspoon for very spicy :)"

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Ready In:: 35mins
Ingredients:: 13
Serves:: 4

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

directions

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.
Place the chicken strips in a bowl and toss with the sesame oil.
In another bowl stir together the cornstarch and vinegar; set aside.
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.
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).
Garnish the top with chopped green onions.
Delicious!

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Reviews

My hubby and I loved this.

lbsothman
This doesn't have the complex flavors in the restaurant version I love, but it is a very acceptable version doable by any home cook and is made with easy to find ingredients. It is also very quick & easy which is a big plus. I will definitely keep this recipe in my file & use it again as it is very good. I used the tofu option & 3T of cornstarch. My pot of soup ended up nicely thickened. I also minced the ginger and found I liked the tiny bits I had in spoonfuls of the soup. I served with Recipe #336738. Thank you for sharing the recipe! Made in memory of John during the 2008 cookathon.

Susie D
This was really delicious and surprisingly fast and easy (from start to finish in the kitchen it took about 40 minutes). Even though I added extra cornstarch, it didn't get thick at all, but that was ok because it had the consistency of egg drop soup which I thought was better than being thick. At the end, I had to add a bit of water (about half a cup) because the flavor was a little too sharp for me. I also let it simmer for at least 15 minutes after everything was added. It was absolutely delicious.

ajbard