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Hot And Sour Soup

39

  • Makes1 Servings
By Chatelaine
Hot And Sour Soup

(Photo: Roberto Caruso)

Chatelaine Triple Tested

Try this easy hot and sour soup recipe with tender chicken, shiitake mushrooms and a serrano-chili infused broth gorgeously garnished with fresh basil.

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.

Get more of our best soup recipes.

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