Hot and sour chicken soup



10 min


8 cups (2 L)

* PLUS Cooking time: 12 minutes
Hot and sour chicken soup


  • 900 mL carton chicken broth
  • 400-mL can coconut milk
  • 2 cups sliced button mushrooms
  • 14-g pkg dried shiitake mushrooms , coarsely chopped
  • 199-mL can sliced bamboo shoots
  • 2 tbsp fish sauce
  • 1 tbsp hot chili-garlic sauce
  • 2 limes
  • 2 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.

Nutrition (per serving)

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

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.