Hot and sour chicken soup

Hot and sour chicken soup

A spicy and tangy chicken soup with a variety of vegetables.

Ingredients (4 servings)
1
Ingredient: Chicken
Quantity: 200g )
Preparation: diced
2
Ingredient: Carrots
Quantity: 2 )
Preparation: julienned
3
Ingredient: Capsicum
Quantity: 1 )
Preparation: sliced
4
Ingredient: Mushrooms
Quantity: 100g )
Preparation: sliced
5
Ingredient: Green onions
Quantity: 4 )
Preparation: sliced
6
Ingredient: Ginger
Quantity: 1 tbsp )
Preparation: grated
7
Ingredient: Garlic
Quantity: 2 cloves )
Preparation: minced
8
Ingredient: Red chilli flakes
Quantity: 1 tsp
9
Ingredient: Soy sauce
Quantity: 2 tbsp
10
Ingredient: Vinegar
Quantity: 2 tbsp
11
Ingredient: Cornflour
Quantity: 2 tbsp )
Preparation: dissolved in water
12
Ingredient: Egg
Quantity: 1 )
Preparation: beaten
13
Ingredient: Salt
Quantity: to taste
14
Ingredient: Black pepper powder
Quantity: 1/2 tsp
15
Ingredient: Oil
Quantity: 1 tbsp
Nutrition / 100 g

Calories: 105
Protein: 10g
Carbohydrates: 5g
Fat: 4g
Cholesterol: 45mg

Preparation

1
Heat oil in a large pot or wok.


2
Add ginger and garlic, and sauté for a minute.


3
Add diced chicken and stir-fry until it turns white and is slightly cooked.


4
Add carrots, capsicum, mushrooms, and green onions. Cook for a few minutes until the vegetables are slightly tender.


5
Add soy sauce, vinegar, red chilli flakes, salt, and black pepper powder. Mix well.


6
Pour in 4 cups of water and bring the soup to a boil.


7
Reduce the heat to low and simmer for 10 minutes.


8
Add the dissolved cornflour and stir well. Cook for another 2 minutes until the soup thickens slightly.


9
Slowly pour in the beaten egg while stirring the soup. This will create egg ribbons.


10
Cook for another minute and remove from heat.


11
Serve hot and garnish with additional green onions and red chilli flakes, if desired.