ASIAN HOT AND SOUR CHICKEN SOUP

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Asian Hot and Sour Chicken Soup image

Tofu may be replaced for the chicken if desired, make this as spicy as you like by adjusting the chili flakes, 1/4 teaspoon for mild heat, 1/2 teaspoon for medium heat, 1 teaspoon for very spicy :)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 1/2 cups chicken broth (for a lighter chicken flavor use 2-1/2 cups broth and 1 cup water)
2 cups sliced fresh mushrooms
1/2-3/4 cup sliced bamboo shoot, drained
3 slices fresh peeled gingerroot
3 garlic cloves, minced
2 teaspoons soy sauce
1/2 teaspoon crushed red pepper flakes (or adjust to heat level)
1 lb boneless skinless chicken breast, cut into thin strips
1 tablespoon sesame oil
3 tablespoons rice wine vinegar or 3 tablespoons red wine vinegar
2 tablespoons cornstarch (for a thicker consistency use 3 tablespoons)
1 large egg, beaten
2 large green onions, chopped

Steps:

  • In a medium saucepan combine the chicken broth, mushrooms, bamboo shoots, sliced ginger, garlic, soy sauce and chili flakes; bring to a boil, reduce heat to low and simmer while you assemble the other ingredients.
  • Place the chicken strips in a bowl and toss with the sesame oil.
  • In another bowl stir together the cornstarch and vinegar; set aside.
  • Increase the broth heat to medium-high and return to a full boil; add in the coated chicken slices and return to a boil again, then drizzle in the egg while stirring slowly to create long strands of egg.
  • Stir in the vinegar/cornstarch mixture; simmer over medium heat stirring occasionally until the chicken is cooked through and the broth has thickened slightly (about 3-4 minutes).
  • Garnish the top with chopped green onions.
  • Delicious!

Nutrition Facts : Calories 245.7, Fat 7.5, SaturatedFat 1.6, Cholesterol 118.7, Sodium 932.2, Carbohydrate 8.9, Fiber 1.3, Sugar 2.3, Protein 34.3

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