Chicken Hot and Sour Soup Recipe

Chicken Hot and Sour Soup Recipe

This easy Chicken Hot and Sour Soup recipe is my homemade version of the soup found on the menu at many Chinese restaurants. The blend of heat from the spices is balanced with the tanginess of the rice vinegar.

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Course: Appetizer, Soup

Cuisine: Chinese

Keyword: hot and sour soup, keto, soup

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 187kcal

Equipment

Large pot

Ingredients

6 cups chicken broth
8 ounces shredded chicken
2 cups sliced fresh mushrooms
1 teaspoon Ground Ginger or 1 inch of fresh ginger grated
2 teaspoons Garlic minced
1 tablespoon soy sauce
1/2 teaspoon crushed red pepper flakes
4 tablespoons rice wine vinegar
1 large egg
1 tablespoon toasted sesame oil
2 Green Onions sliced thin
1/4 cup fresh cilantro finely chopped

Instructions

In a large saucepan combine the chicken broth, chicken, mushrooms, ginger, garlic, soy sauce and red pepper flakes. Bring to a boil and then reduce to low heat.
6 cups chicken broth, 8 ounces shredded chicken, 2 cups sliced fresh mushrooms, 1 teaspoon Ground Ginger, 2 teaspoons Garlic, 1 tablespoon soy sauce, 1/2 teaspoon crushed red pepper flakes
Add the vinegar to taste.
4 tablespoons rice wine vinegar
In a small bowl beat the egg. Drizzle the egg slowly into the cooking soup while gently stirring. This should create long strands of cooked egg. Continue to simmer for about 3 minutes.
1 large egg
Remove the soup from the heat and serve. Top the soup with a drizzle of toasted sesame oil, sliced green onion and cilantro.
1 tablespoon toasted sesame oil, 2 Green Onions, 1/4 cup fresh cilantro

Notes

The amount of red pepper flakes and vinegar can be adjusted to suit your personal tastes for this hot and sour chicken soup recipe.

Nutrition

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