Hot ‘n’ sour soup

37

Makes

1 Servings

Hot ‘n’ sour soup

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.
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