Asian Hot and Sour Chicken Soup


  • 3 ½ cups chicken broth (for a lighter chicken flavor use 2-½ cups broth and 1 cup water)
  • 2 cups sliced fresh mushrooms
  • ½-¾ cup sliced bamboo shoot, drained
  • 3 slices fresh peeled gingerroot
  • 3 garlic cloves, minced
  • 2 teaspoons soy sauce
  • ½ teaspoon crushed red pepper flakes (or adjust to heat level)
  • + 7 more ingredients
    • 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
    • 3 tablespoons red wine vinegar
    • 2 tablespoons cornstarch (for a thicker consistency use 3 tablespoons)
    • 1 large egg, beaten
    • 2 large green onions, chopped

1 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. 2 Place the chicken strips in a bowl and toss with the sesame oil. 3 In another...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network