Hot and sour chicken soup recipe
Chinese Hot and sour chicken soup (酸辣湯) is easy to make, healthy, ready in 30 minutes. It tastes authentic and uses cooked chicken.
Servings: 6 people
Ingredients
- 0.7 oz garlic minced about 3 cloves
- 3 tsp grated ginger
- 5 oz. carrots julienned, about 2 large
- 5.5 oz. fresh shiitake sliced
- 7 oz enoki mushrooms optional, 1 packet bundle
- 14 oz. canned bamboo shoots drain before using
- 3 tbsp avocado oil or olive oil divided
- 3 pinches coarse sea salt divided
- 32 oz. chicken bone broth 4 cups
- 3 cup shredded and cooked chicken or turkey
Seasonings:
- 1/2 tbsp soy sauce or more to taste, (alternative: 1–2 tbsp coconut aminos)
- 1/2-1 tsp sugar or to taste (omit if using coconut aminos)
- 2 tbsp apple cider vinegar or white vinegar
- 1-1.5 tbsp hot sauce I use Frank’s original hot sauce
- 3 tsp tapioca starch or arrowroot starch
- 2-3 bulb scallions chopped
- 2 tsp toasted sesame oil
- Small dash ground white pepper
Instructions
- Prepare the aromatics and vegetables: Prepare the garlic and ginger in one bowl and the carrots and shiitake in a second bowl. Trim off the root end of the enoki mushrooms and gently separate them with your hands. Drain the bamboo shoots and set aside.
- Sauté the aromatics. Heat a large soup pot or Dutch oven over medium heat with 1½ tbsp oil until the oil shimmers. Add the garlic and ginger with 1 pinch of salt. Sauté for 5–10 seconds, just until fragrant.
- Cook the vegetables. Add the carrots, mushrooms, the remaining 1½ tbsp oil, and 2 pinches of salt. Sauté for 1–2 minutes, stirring frequently.
- Simmer the soup. Add the bamboo shoots and chicken broth. Stir, cover with a lid, and lower the heat to medium-low. Simmer for 7 minutes.
- Add the chicken. Increase the heat to medium, add the shredded chicken (or turkey), and simmer for 3 minutes.
- Season the soup. Add the soy sauce, sugar, vinegar, and hot sauce. Stir well and taste, adjusting the seasoning to your liking.
- Thicken the broth. In a small bowl, mix the starch with 2 tbsp water to make a slurry. Stir well, then slowly pour it into the soup while stirring. Cook for 1–2 minutes, until the broth thickens.
- Finish and serve. Turn off the heat. Stir in the scallions, sesame oil, and white pepper. Serve hot or warm.
Video
Notes
- Storage: Store leftovers in airtight containers in the fridge up to 4 days. You can also freeze portions of the soup for longer storage.
- Reheating: To reheat, transfer individual portions to a saucepan and gently warm on the stovetop over medium-low heat, stirring occasionally. Or reheat single servings in the microwave, stirring every 30 seconds.
- For mushrooms: Shiitake and enoki mushrooms give a great woodsy flavor. But you can use oyster, wood ear or other mushrooms instead. White button or cremini mushrooms work in a pinch but won't have as much umami flavor.
- For the vinegar: Use a sharp vinegar like distilled white vinegar for authentic hot and sour flavor. Apple cider vinegar also works well. For serving, Chinese black vinegar adds a sweet-tangy flavor as a condiment.
- To make vegetarian: Omit the chicken. Instead, add firm tofu, bok choy, shredded cabbage, and a whisked egg for protein.
Nutrition
Serving: 1serving | Calories: 260kcal | Carbohydrates: 11g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 418mg | Potassium: 523mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3991IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg
