Chicken Hot And Sour Soup Recipe
This Chicken Hot And Sour Soup Recipe features tender chicken, mushrooms, bamboo shoots, ginger, and red wine vinegar in a tangy, spicy broth. Ready in just 30 minutes, it’s the perfect comforting dish for any occasion.
4 Servings
Ingredients
- 3 cups chicken broth
- ½ cup water
- 2 cups fresh mushrooms sliced
- ½ cup bamboo shoots sliced and drained
- 3 slices fresh ginger root
- 2 cloves garlic crushed
- 2 teaspoons soy sauce
- ¼ teaspoon red pepper flakes
- 1 pound boneless skinless chicken breast, cut into thin strips
- 1 tablespoon sesame oil
- 2 green onions chopped
- ¼ cup fresh cilantro chopped (optional)
- 3 tablespoons red wine vinegar
- 2 tablespoons cornstarch
- 1 egg beaten
Instructions
Prepare the Broth:
- In a large saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and red pepper flakes. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer while preparing the remaining ingredients.
Season and Prepare the Chicken:
- Place the chicken strips into a bowl and drizzle with sesame oil. Toss to coat the chicken evenly. Set aside.
Mix the Thickener:
- In a separate small bowl, combine the cornstarch and red wine vinegar. Stir until smooth and set aside.
Add the Chicken to the Broth:
- Increase the heat under the broth to medium-high and return it to a rolling boil. Carefully add the chicken slices, stirring gently to prevent them from clumping. Allow the chicken to cook thoroughly in the boiling broth.
Incorporate the Egg:
- While the broth is boiling, slowly drizzle the beaten egg into the soup while stirring in one direction. This will create delicate ribbons of cooked egg throughout the soup.
Add the Thickener:
- Stir in the cornstarch and vinegar mixture. Let the soup simmer over medium heat for 2-3 minutes, allowing the broth to thicken slightly and the flavors to meld together.
Garnish and Serve:
- Remove the soup from the heat. Garnish with chopped green onions and cilantro, if desired. Serve immediately, hot and flavorful.
Notes
To make this recipe gluten-free, substitute the soy sauce with a gluten-free alternative, such as tamari or coconut aminos. Ensure the chicken broth and all additional seasonings used are certified gluten-free.