Hot 'n' sour soup
37
- Makes1 Servings
Roberto Caruso
Ingredients
1 cup white vinegar
1 tsp kosher or coarse salt
1/4 tsp granulated sugar
2 serrano chilies, seeded and chopped, about 1/4 cup
1 cup packed grated carrots, about 1 to 2 carrots
FOR HOT 'N' SOUR SOUP:
3 cups low-sodium chicken broth
170-g pkg sliced shiitake mushrooms
1/4 cup canned bamboo shoots, drained
1 chicken breast, thinly sliced
1/3 cup Serrano-chili sauce or Cilantro hot sauce
4 tsp cornstarch
1 green onion, sliced
basil, for garnish (optional)
Instructions
COMBINE 3 cups low-sodium chicken broth with a 170-g package sliced shiitake mushrooms and 1/4 cup drained canned sliced bamboo shoots in a saucepan; set over high. Add 1 thinly sliced chicken breast.
WHISK 1/3 cup Serrano-Chili Sauce or Cilantro Hot Sauce (recipes below) with 4 tsp cornstarch. Add to soup. Cook until slightly thickened, 2 min. Stir in 1 sliced green onion. Garnish with basil (optional).
Cilantro Hot Sauce
- COMBINE vinegar with 1 tbsp water, salt and sugar in a wide, shallow saucepan. Set over high. When it comes to a boil, add chilies and carrots. Reduce heat to medium and gently boil, partially covered, until carrot is tender, 4 min. Add 1/2 cup chopped cilantro stems during the last 2 min of boiling. Remove from heat.
- POUR carrot mixture into a blender. Cover lid with a kitchen towel and purée for at least 2 min. Scrape hot sauce into a jar. Let cool, then cover with lid and refrigerate up to 1 month. Shake before serving.
Serrano-chili sauce
- COMBINE vinegar with 1 tbsp water, salt and sugar in a wide, shallow saucepan. Set over high. When it comes to a boil, add chilies and carrots. Reduce heat to medium and gently boil, partially covered, until carrot is tender, 4 min. Remove from heat.
- POUR carrot mixture into a blender. Cover lid with a kitchen towel and purée for at least 2 min. Scrape hot sauce into a jar. Let cool, then cover with lid and refrigerate up to 1 month. Shake before serving.