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