Hot and sour chicken soup

Prep 10 min
Plus Cooking time: 12 minutes
Makes 8 cups (2 L)



900 mL carton
400-mL can
2 cups
sliced button mushrooms
14-g pkg
dried shiitake mushrooms, coarsely chopped
199-mL can
sliced bamboo shoots
2 tbsp
skinless, boneless chicken breasts
1/2 cup
coarsely chopped fresh cilantro


  • Pour broth and coconut milk into a large saucepan and set over medium heat. Whisk to mix. Add fresh and dried mushrooms, bamboo shoots, and fish and chili-garlic sauces. Grate peel from limes into soup, then squeeze in juice of one lime. Cover and bring to a boil.
  • Meanwhile, slice chicken into bite-size strips. Stir into soup as soon as it boils, then reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through, 6 to 8 min. Taste and add more lime juice if needed. Sprinkle with cilantro. Soup will keep well, covered and refrigerated, for 1 day.

Inspired by classic Thai broth, our coconut version is incredibly comforting. Dried shiitake mushrooms and bamboo shoots add flavour and depth to this one-bowl dinner.


Calories 147, Protein 10 g, Carbohydrates 4 g, Fat 11 g, Fibre 1 g, Sodium 823 mg.
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