Hot and sour Soup
This hot and sour soup is a flavorful and addictive soup with lots of chicken, vegetables, herbs that is savory, spicy and hearty all at once!
Ingredients
- 1 pound breast pieces, boneless or 1-2 chicken pieces
- 1-2 cups corn kernels or cream corn
- 1 cup mixed vegetables can use frozen (peas, carrot, green beans and corn)
- ½ cup chopped cilantro
- ½ cup dill
- ½ cup elbow macaroni optional
- 2 tomatoes, crushed
- 2 tablespoons Soy sauce
- 1-2 tablespoon Red chilli sauce
- 3 -4 tablespoon cornstarch
- 1 Bell pepper optional
- 1 Green onion optional
- 1 cup Bean sprout
- 1 egg
- 1 teaspoon black pepper
- 1 teaspoon white pepper
Instructions
- Add 4-6 cups of water to a pot. Add in the chicken and corn. Let the water come to a boil to cook the chicken. The chicken and corn broth is your soup base.
- Once cooked, remove the chicken from the pot, and shred the chicken.
- If using corn kernels, use an immersion blender to pulse the corn kernels in the soup base.
- To the soup base, add Black & white pepper, soy sauce, and red chili sauce. Mix well.
- Add in the ground tomato, uncooked macaroni (if using), mixed vegetables, chopped green bell pepper, cilantro, dill and shredded chicken.
- Cook for a few minutes
- In a small bowl, add 3 tablespoons of cornstarch with a bit of water to make a paste/slurry.
- Turn the heat down to medium, and slowly add in the cornstarch while continuing to mix into the soup. If the soup is too hot or you add it in quickly, there may be lumps in your soup. Continue to mix for a couple more minutes.
- Beat one egg in a small bowl. Once the soup has thickened, slowly pour the beaten egg into the soup. Continue to mix for a couple of minutes.
- Check to see that the macaroni is cooked to your liking.
- Add in the bean sprouts right before serving. Serve hot, garnished with sliced green onions and red chili sauce.