Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup sliced mushrooms
- 4 cups chicken broth
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon chili paste
- 1 tablespoon cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large pot
- Whisk
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the garlic and ginger and sauté for 1 minute.
3. Add the chicken and cook until browned, about 5 minutes.
4. Add the bell peppers and mushrooms and cook for 3 minutes.
5. In a separate bowl, whisk together the chicken broth, rice vinegar, soy sauce, chili paste, and cornstarch.
6. Pour the mixture into the pot and bring to a boil.
7. Reduce the heat and simmer for 10 minutes.
8. Slowly pour in the beaten eggs while stirring the soup.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 12g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- Rice vinegar can be substituted with white vinegar or apple cider vinegar
- Soy sauce can be substituted with tamari or coconut aminos
- Chili paste can be substituted with sriracha or red pepper flakes
Variations:
- Add noodles or rice for a heartier meal
- Use different vegetables such as carrots, snow peas, or bamboo shoots
- Add more chili paste for a spicier soup
Tips and tricks:
- Slice the chicken thinly for faster cooking time
- Whisk the cornstarch into the broth mixture to prevent clumping
- Add the beaten eggs slowly and in a steady stream for a more even texture
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of green onions on top.
Garnishes:
Chopped green onions
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, whisk in more cornstarch to thicken it.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Hot and sour soup is a traditional Chinese soup that has been enjoyed for centuries.
Flavor profiles:
This soup is both spicy and tangy, with a savory umami flavor from the chicken broth and soy sauce.
Serving suggestions:
Serve as a light lunch or dinner, or as a starter to a larger meal.
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