Taiwanese Hot and Sour Soup
A Taiwanese-restaurant inspired hot and sour soup with lemongrass-steeped chicken broth, julienned chicken, mushrooms, pea pods, scallions, and bean sprouts.
ThaiChickenIntermediate30 minBy Northstar
Ingredients
Servings
4
- 6 cup chicken broth
- 2 stalks fresh lemongrass (or 2 tbsp dried)
- 1 tbsp Louisiana hot sauce (or to taste)
- 2 breasts chicken breast, julienned (thin white-meat strips)
- 1 cup mushrooms, sliced
- 1 cup pea pods (snow peas)
- 3 whole scallions, sliced into 1/4-inch pieces
- 0.5 cup bean sprouts
- 0 to taste salt
Instructions
- 1
Heat chicken broth in a large pot. Add lemongrass and steep like tea. Add hot sauce to taste.
- 2
While broth steeps, julienne the chicken breast and prepare the vegetables.
- 3
When broth has steeped and cooled slightly, strain it to remove lemongrass. Return to pot.
- 4
Bring strained broth back to a boil, then immediately turn off the heat.
- 5
Add chicken, mushrooms, pea pods, scallions, and bean sprouts. Let sit for 1 minute — the residual heat will cook everything.
- 6
Season with salt and serve immediately.
Tags
soupchickenasiansoup-recipes-1hot-and-sourtaiwanese