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Hot and Sour Chicken Soup
Savoury Thai Inspired Soup
“So good, you just might finish the whole pot in one sitting!”
900 mL carton chicken broth
14 oz (400 mL) can unsweetened coconut milk, preferably regular
2 cups sliced button mushroom
14 g pkg dried shiitake mushrooms, coarsely chopped (optional)
199 mL can sliced bamboo shoots, drained
2 tbsp fish sauce
1 tbsp hot chili-garlic sauce
2 limes
2 skinless, boneless chicken breasts or 4 skinless, boneless chicken thighs
½ cup coarsely chopped cilantro
· Pour broth and coconut milk into a large saucepan and set over medium heat
· Whisk to mix
· Add fresh and dried mushrooms, bamboo shoots, and fish and chili-garlic sauces
· Grate peel from limes into soup, then squeeze in juice of one lime
· Cover and bring to a boil
· Meanwhile, slice chicken into bite-size strips
· Stir into soup as soon as it boils, then reduce heat to low
· Cover and simmer, stirring occasionally, until chicken is cooked through (6-8 minutes)
· Taste and add more lime juice if desired
· Sprinkle with cilantro
Soup will keep well, covered and refrigerated, for 1 day
Nutritional info per cup (250 mL)
147 calories, 10 g protein, 11 g fat, 4 g carbs,
823 mg sodium, 1 g fibre, 22 mg calcium
Did you know? Adding fish sauce instead of salt is another excellent traditional soup-making practice that comes from Thailand and Vietnam. This clear, brown fermented sauce, made from tiny whole fish, is rich in iodine and other valuable substances that benefit the thyroid gland.