Hot and Sour Chicken Soup In 20 mins

Hot and Sour Chicken Soup In 20 mins

This comforting Hot and Sour Soup recipe is perfect for a satisfying weeknight meal. It's packed with tender chicken, a variety of mushrooms, and fresh tofu, all in a beautifully balanced broth that's both tangy and spicy.

 

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Ingredients

  • 1 large carrot, thinly sliced or peeled into strips
  • 6 cups chicken stock
  • 1 cup cooked shredded chicken (leftover rotisserie chicken is perfect)
  • 200g mixed mushrooms (white, shiitake, and enoki), sliced
  • 100g firm tofu, sliced
  • 100g bamboo shoot strips (canned works great)
  • 1 tsp ground black pepper
  • 2 tsp soy sauce
  • 2 tsp light soy sauce (or just use more regular soy sauce)
  • ¼ cup white vinegar
  • 3 tbsp cornflour (cornstarch), mixed with 3 tbsp water to create a slurry.
  • Finely chopped spring onion to serve.


Method

  1. Using a julienne peeler, shave thin strips of carrot directly into a large saucepan. Add the chicken stock, shredded chicken, sliced mushrooms, tofu, and bamboo shoots.
  2. Place the saucepan over high heat and bring it to a gentle simmer. Once simmering, add the black pepper, soy sauces, and white vinegar. Reduce the heat to medium and continue to simmer for 2-3 minutes, or until the mushrooms are just softened.
  3. Give the cornflour and water mixture a quick stir to ensure the cornflour hasn't settled. Pour it into the simmering soup, stirring constantly to prevent lumps. Continue to simmer for another 3 minutes until the soup thickens to your desired consistency.
  4. Taste the soup and adjust the seasoning to your liking. You can add more salt, vinegar, or pepper for extra flavour. Ladle the hot soup into bowls and garnish generously with finely chopped spring onion before serving.
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