SOUP RECIPES - HOT AND SOUR CHICKEN SOUP

CHICKEN SOUP RECIPES

Soups are hearty comfort food which can be prepared with less mess.  I often make Clear chicken soup recipe at home using fresh chicken stock. For me, chicken soup is my favorite but my daughter loves sweet corn soup the most. So I used to add veggies to my chicken soup like carrots chopped, cabbage chopped, sweet corns like so. Today am going to share the recipe of Hot and sour chicken soup. As the name implies, this soup is little spicy hot. I used fresh chicken stock instead of store bought in this soup recipe. For hot and sour soup, the sauces are the main attraction. So instead of adding each sauce separately, mix everything in a bowl and then add it to the soup for the perfect flavor. So let us see how to make Hot and sour chicken soup at home. 

Other recipes to try

Rigatoni pie

Malabar fish curry

Easy snack recipes

INGREDIENTS (serves 3 )

Chicken breast  - 2 nos, medium sized

Bay leaf  - 1

Water - 2 cups

Butter - 2 tsp, melted

Spring onion white part - 1 tbsp

Garlic chopped - 1 tbsp

Green chilies chopped - 1 tsp, can use more or less

Carrot - 2 tbsp, very finely chopped

Cabbage - 2 tbsp, very finely chopped

Pepper powder - half tsp

Cornflour - 2 tsp mixed in a quarter cup of water

Chopped spring onion - 1 tsp, green part

Salt

For the sauce

Tomato sauce  - 1 tbsp

Soy sauce  - 1 tsp

Sugar - half tsp

Vinegar - 1 tsp

PREPARATION

Please check the below video showing how to make hot and sour chicken soup 

• Put the chicken breast in a pan along with bay leaf and two cups of water. Let it cook until chicken becomes tender. When done, take out the chicken breast and set aside the water discarding the bay leaf. Chop the cooked chicken breast into small cubes. Set aside in another bowl.
• Now mix together all the ingredients given under 'for the sauce' and set aside.
• Now heat a wok with butter. Saute the chopped spring onion white part, chopped garlic, and chopped green chilies. saute for a minute and then add carrot chopped and cabbage chopped.
• After a minute, add the chicken cubes and give a fine mix. Add stock water and let it cook for 5 minutes. 
• To this, add pepper powder and salt. Add the prepared sauce mixture and mix well. 
• Finally, add the cornflour slurry and let it cook for 2 minutes, stirring continuously. Garnish with chopped spring onion.
• Serve piping hot and enjoy.
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