Thai Hot & Sour Chicken Soup
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Yield
8 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 |
chicken breast halves, boneless, skinless
|
*
|
|
4 | tablespoons |
soy sauce, tamari
|
|
1 | tablespoon |
vegetable oil
|
|
6 | cups |
water
|
|
¾ | teaspoon |
white pepper
ground |
|
3 | tablespoons |
white wine vinegar
|
|
¼ | pound |
snow pea pods
|
|
1 |
sweet red bell peppers
cut into thin strips |
*
|
|
8 | ounces |
bamboo shoots
drained |
|
2 |
chicken bouillon cubes
|
*
|
|
1 | pound |
tofu
firm, cut into bite-size pieces |
|
⅓ | cup |
cornstarch
|
|
2 | large |
eggs
|
|
scallions, spring or green onions
thinly sliced |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
chicken breast halves, boneless, skinless
|
*
|
6E+1 | ml |
soy sauce, tamari
|
|
15 | ml |
vegetable oil
|
|
1.4 | l |
water
|
|
3.8 | ml |
white pepper
ground |
|
45 | ml |
white wine vinegar
|
|
113.4 | g |
snow pea pods
|
|
1 | each |
sweet red bell peppers
cut into thin strips |
*
|
231.2 | ml/g |
bamboo shoots
drained |
|
2 | each |
chicken bouillon cubes
|
*
|
453.6 | g |
tofu
firm, cut into bite-size pieces |
|
79 | ml |
cornstarch
|
|
2 | large |
eggs
|
|
1 | each |
scallions, spring or green onions
thinly sliced |
*
|
Directions
Cut the chicken into ⅛ inch slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl.
Cook chicken in oil in 5 quart dutch oven until tender, about 3 minutes.
Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently.
Reduce heat to low and simmer for 10 min. or until vegetables. are tender.
Add chicken and tofu, bring to boil over medium heat.
Stir cornstarch and ⅓ cup water in small bowl until smooth.
Gradually add the mixture to the simmering soup until slightly thickened and smooth.
Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set.
Top with green onion.