Simple Hot & Sour Chicken Soup

If you have any roast chicken left over, use it to make this wonderful warming soup!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 3 Prep: 5 min Cook: 15 min

Ingredients

Barbecue chicken (shop bought) 100g
Onion (small) 1/2
Carrot (small) 1/2
Tofu 1/4
Egg 1
Water 3 cups
Salt 1/3 tsp
Sake 2 tbsp
Soy sauce 3-4 tbsp
Pepper 1 tbsp
Chicken stock granules 2 tbsp
Frozen prawns 3-4 tbsp
Frozen green peas 3-4 tbsp
Potato starch in water 1 tbsp
Vinegar 2 tbsp
Spring onion 1

Method

1
Cut the carrot, onion and tofu into 1cm dice. Boil the water in a pan and add the shredded chicken, carrots and onions. Add the salt and sake and boil on high heat for 5 minutes.
2
Add the tofu, soy sauce, stock granules and pepper and cook for a further 5 minutes.
3
Add the frozen prawns and green peas and cook for a further 2 minutes then turn the heat off. Add the potato starch in water a bit at a time and stir to thicken. Pour in the beaten egg slowly, but don't stir.
4
Add the vinegar before transferring to a soup bowl and sprinkling with finely chopped spring onions.
5
I used this House Foods medium firm tofu.

Tips & Note

You can add green beans, mushrooms or your favourite vegetables but always add the vinegar right at the end to retain its sourness. The heat is from the pepper, not chilli, so adjust the vinegar and pepper to your taste.

Simple Hot & Sour Chicken Soup

If you have any roast chicken left over, use it to make this wonderful warming soup!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 3

Prep: 5 min

Cook: 15 min

Ingredients

Barbecue chicken (shop bought) 100g
Onion (small) 1/2
Carrot (small) 1/2
Tofu 1/4
Egg 1
Water 3 cups
Salt 1/3 tsp
Sake 2 tbsp
Soy sauce 3-4 tbsp
Pepper 1 tbsp
Chicken stock granules 2 tbsp
Frozen prawns 3-4 tbsp
Frozen green peas 3-4 tbsp
Potato starch in water 1 tbsp
Vinegar 2 tbsp
Spring onion 1

Simple Hot & Sour Chicken Soup

Recipe ID :2172 Posted on 07 NOV 2016

Serves 3

Prep 5min
Cook 15min
views 425
printed 1

saved 0

If you have any roast chicken left over, use it to make this wonderful warming soup!

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Ingredients

Print Ingredients Email Ingredients
100g
1/2
1/2
1/4
1
3 cups
1/3 tsp
2 tbsp
3-4 tbsp
1 tbsp
2 tbsp
3-4 tbsp
3-4 tbsp
1 tbsp
2 tbsp
1

Method

Prep
5min
Cook
15min
1
Cut the carrot, onion and tofu into 1cm dice. Boil the water in a pan and add the shredded chicken, carrots and onions. Add the salt and sake and boil on high heat for 5 minutes.
2
Add the tofu, soy sauce, stock granules and pepper and cook for a further 5 minutes.
3
Add the frozen prawns and green peas and cook for a further 2 minutes then turn the heat off. Add the potato starch in water a bit at a time and stir to thicken. Pour in the beaten egg slowly, but don't stir.
4
Add the vinegar before transferring to a soup bowl and sprinkling with finely chopped spring onions.
5
I used this House Foods medium firm tofu.

Tips & Note

You can add green beans, mushrooms or your favourite vegetables but always add the vinegar right at the end to retain its sourness. The heat is from the pepper, not chilli, so adjust the vinegar and pepper to your taste.

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