Hot ‘n’ sour soup

Makes 1 Servings

29

Ingredients

1 cup
white vinegar
1 tsp
kosher or coarse salt
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
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).

Nutrition

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.

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