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Hot & Sour Mushroom Chicken Soup


Hot & Sour Mushroom & Chicken Soup

Easy hot & sour mushroom and chicken soup is a delicious and hearty comfort food to get cozy with this winter.

Recipe details
Cook:   35 minutes
Serves:   4


  1. 6 cups chicken consomme or stock
  2. 1 cinnamon stick, split
  3. 2 star anise
  4. 1 tbs finely grated fresh ginger
  5. 1 stalk lemongrass, white part only, bruised & chopped
  6. 2 small chicken breast fillets, trimmed
  7. olive oil cooking spray
  8. 400g cup mushrooms, sliced
  9. 2 limes, juiced
  10. 2 tbs fish sauce
  11. 4 green onions, thinly sliced
  12. 1 red chilli, thinly sliced
  13. 1 cup bean sprouts, trimmed
  14. 1 cup mint leaves


Step 1

Combine the consomme or stock, cinnamon, star anise, ginger, lemongrass and chicken in a large saucepan. Bring to a simmer over medium heat. Reduce heat to low, cook for 15-20 minutes or until chicken is cooked through.

Step 2

Transfer the chicken to a board, set aside for 5 minutes then shred

Step 3

Meanwhile, heat a large non-stick frying pan over high heat. Spray the mushrooms lightly with oil and cook in the hot pan in two batches, for 4-5 minutes until just tender

Step 4

Strain the stock mixture, discard the solids and return stock to the pan. Bring to boil. Add the mushrooms, lime juice and fish sauce


Step 5

Divide the chicken between serving bowls. Ladle over the stock, top with green onions, chilli, bean sprouts and mint. Serve

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