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    You are in: Home / Recipes / Asian Hot and Sour Chicken Soup Recipe
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    Asian Hot and Sour Chicken Soup

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on December 06, 2008

      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 Clean out the Fridge Egg Fu Yum!. Thank you for sharing the recipe! Made in memory of John during the 2008 cookathon.

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    • on September 24, 2008

      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.

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    Nutritional Facts for Asian Hot and Sour Chicken Soup

    Serving Size: 1 (420 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 245.7
     
    Calories from Fat 67
    27%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.6 g
    8%
    Cholesterol 118.7 mg
    39%
    Sodium 932.2 mg
    38%
    Total Carbohydrate 8.8 g
    2%
    Dietary Fiber 1.2 g
    5%
    Sugars 2.2 g
    9%
    Protein 34.3 g
    68%

    The following items or measurements are not included:

    rice wine vinegar

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