Hot And Sour Soup
39
- Makes1 Servings
(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.
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.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.