Soup > Asian Soups > Chinese Soups > Lung Fung Soup

Chinese-Style Lung Fung Soup Recipe

Ingredients with Measurements:
- 1 pound of boneless chicken breast, sliced into thin strips
- 6 cups of chicken broth
- 1 cup of sliced mushrooms
- 1 cup of sliced bamboo shoots
- 1 cup of sliced water chestnuts
- 1 cup of bean sprouts
- 2 tablespoons of cornstarch
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 2 eggs, beaten
- Salt and pepper to taste
- Chopped scallions for garnish

Special equipment needed:
- Large soup pot
- Mixing bowl
- Whisk

Step-by-step instructions:

1. In a large soup pot, bring the chicken broth to a boil over medium-high heat.

2. Add the chicken strips, mushrooms, bamboo shoots, water chestnuts, bean sprouts, garlic, and ginger to the pot. Stir to combine.

3. In a mixing bowl, whisk together the cornstarch, soy sauce, rice vinegar, and sesame oil until smooth.

4. Pour the cornstarch mixture into the soup pot and stir until well combined.

5. Reduce the heat to low and let the soup simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.

6. Slowly pour the beaten eggs into the soup, stirring gently to create egg ribbons.

7. Season the soup with salt and pepper to taste.

8. Ladle the soup into bowls and garnish with chopped scallions.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for boiling the broth, low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 240
Fat: 7g
Carbohydrates: 15g
Protein: 28g
Sodium: 1200mg

Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Mushrooms can be substituted with any other type of mushroom.
- Bamboo shoots and water chestnuts can be substituted with any other type of canned vegetable.
- Bean sprouts can be substituted with snow peas or bok choy.

Variations:
- Add some chili flakes or hot sauce for a spicy kick.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add some cooked rice noodles for a heartier soup.

Tips and tricks:
- To create egg ribbons, slowly pour the beaten eggs into the soup while stirring gently.
- To make the soup thicker, add more cornstarch.
- To make the soup thinner, add more chicken broth.

Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over low heat until heated through.

Presentation ideas:
Serve the soup in bowls with a garnish of chopped scallions.

Garnishes:
Chopped scallions

Pairings:
Serve the soup with steamed rice and a side of stir-fried vegetables.

Suggested side dishes:
Steamed rice and stir-fried vegetables

Troubleshooting advice:
- If the soup is too thick, add more chicken broth.
- If the soup is too thin, add more cornstarch.

Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store any leftover soup in the refrigerator for up to 3 days.

Food history:
Lung Fung soup is a popular Chinese soup that originated in the Guangdong province of China.

Flavor profiles:
Savory, umami, slightly sweet, and tangy.

Serving suggestions:
Serve the soup as a starter or as a main course.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Chinese

Taste: Savory, Umami, Herby, Spicy, Aromatic