Hot and sour chicken soup
By:
Jen Bedloe
Former head of food delicious.
- Published: 31 Oct 18
- Updated: 18 Mar 24
A nourishing Asian soup that’s just the tonic for a fast day, or to kick-start a healthy eating week.
Looking for something else? We have lots more recipes for 1 person for you to try.
Ingredients
- 500ml fresh chicken or veg stock
- Handful fresh coriander, leaves picked, stalks roughly chopped
- 1 fresh lime leaf, torn
- 3cm piece fresh ginger, sliced
- 1 red chilli, sliced
- 1 lemongrass stalk, outer leaves discarded, cut in half and bruised in a pestle and mortar
- 50g shiitake or chestnut mushrooms, sliced
- 95g cooked chicken breast, shredded with 2 forks into chunky strands
- 80g green beans, halved
- 2 tsp rice vinegar
- Finely grated zest and juice 1 lime, plus wedges to serve
- 1 tsp fish sauce
- Handful (about 10g) beansprouts, rinsed in cold water
- Fresh Thai basil leaves (or regular basil) to garnish (optional)
Method
- Put the stock, coriander stalks, lime leaf, ginger, half the chilli and the lemongrass in a small pan. Heat over a low-medium heat to infuse. Add the mushrooms, chicken and beans, turn up the heat, then bring to a simmer to warm the chicken.
- Add the rice vinegar, lime zest and juice and fish sauce, then taste and adjust the saltiness/sourness to your palate. Serve in a big bowl, garnished with the coriander leaves, remaining chilli, beansprouts and fresh basil (if using), with lime wedges on the side.
- Recipe from September 2018 Issue
Nutrition
- Calories
- 246kcals
- Fat
- 5.1g (1.2g saturated
- Protein
- 34g
- Carbohydrates
- 12g (7g sugars)
- Fibre
- 2.8g
- Salt
- 2g
delicious. tips
To make vegetarian, swap the chicken with tofu, leave out the fish sauce and use vegetable stock. Add salt to taste.
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