Hot Sour Chicken Soup Recipes

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Spicy Hot Chicken Soup image

Make and share this Spicy Hot Chicken Soup recipe from Food.com.

Recipe From food.com

Provided by Scarlett516

Categories     Healthy

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

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Mar 16, 2010 Method STEP 1 Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold …

Cuisine Chinese
Total Time 40 mins
Category Dinner, Main Course, Soup
Calories 407 per serving

  • Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
  • Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
  • Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.
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From allrecipes.com
Apr 4, 2019 In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper …

4.5/5 (283)
Calories 217 per serving

  • In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
  • Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
  • Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
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Apr 23, 2019 Hot & Sour Soup: Recipe Instructions (Scroll down to the recipe card for full list of ingredients.) 1. Prepare your pork: Combine the …

5/5 (323)
Calories 189 per serving
Category Soup

  • Combine the 4 oz. julienned pork shoulder with 1 tablespoon water until the meat has absorbed the water. Add a pinch of salt, 2 teaspoons vegetable oil, and 1 teaspoon cornstarch and mix until combined. Set aside.
  • Cut both the spiced tofu and the firm tofu into 2-inch long and ¼-inch thick pieces. Julienne the bamboo shoots. Beat the egg in a small bowl. Wash and chop the scallion and set aside.
  • Bring the chicken stock to a boil in a wok or pot. If the pork has clumped and stuck together, it is best to add another tablespoon of water to loosen it up before adding it to the soup.
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