Hot and sour chicken soup


  • Prep Time10 mins
  • Total Time10 mins
  • Makes8 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 10g, Carbohydrates 4g, Fat 11g, Fibre 1g, Sodium 823mg.

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.