HOT AND SOUR SOUP

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HOT AND SOUR SOUP image

I AM POSTING THIS FOR MY FRIEND DENISE. THIS IS A EASY AND HEALTHY SOUP..IT IS A VERY GOOD SOUP.

Provided by theresa dibert @atlantismoons

Categories     Other Soups

Number Of Ingredients 14

3 cup(s) nsa chicken broth and 1/2 cup water
1/2 cup(s) water chestnuts sliced and 1/4 pound mushrooms
1/2 cup(s) canned sliced bamboo shoots
3 - quarter-size slices(1/4 in. thick) fresh ginger unpeeled
2 - cloves garlic minced
2 teaspoon(s) reduced sodium soy sauce
1/4 teaspoon(s) hot pepper flakes
1 pound(s) chicken breasts, boneless and skinless
1 tablespoon(s) oil
2 - green onions
1/4 cup(s) cilantro
3 tablespoon(s) red wine or cider vinegar
2 tablespoon(s) cornstarch
1 - egg

Steps:

  • IN A MEDIUM COVERED SAUCEPAN, BRING CHICKEN BROTH,WATER,MUSHROOMS,WATER CESTNUTS, BAMBOO SHOOTS,GINGER,GARLIC,SOY SAUCE AND PEPPER FLAKES TO A BOIL OVER MEDIUM-HIGH HEAT. REDUCE HEAT TO LOW, COVER AND SIMMER WHILE YOU PREPARE REMAINING INGREDIENTS.
  • CUT CHICKEN ACROSS THE GRAIN INTO 1/4 INCH-THICK SLICES. PLACE IN BOWL AND TOSS WITH OIL.
  • FINELY CHOP THE GREEN ONIONS AND CILANTRO. IN SMALL BOWL BLEND VINEGAR AND CORNSTARCH TOGETHER. IN ANOTER SMALL BOWL LIGHTLY BEAT THE EGG.
  • INCREASE HEAT TO MEDIUM-HIGH AND RETURN TO A BOIL. ADD CHICKEN TO SOUP. STIRRING CONSTANTLY, SLOWLY POUR IN THE BEATEN EGG. STIR IN THE VINEGAR MIXTURE. COOK STIRRING OCCASIONALLY, UNTIL CHICKEN ISCOOKED THROUGH AND SOUP HAS THICKENED SLIGHTLY, ABOUT 3 MINUTES.
  • STIR IN GREEN ONIONS AND SPRINKLE WITH CILANTRO. REMOVE GINGER SLICES BEFORE SERVING..

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