Hot & Sour Mushroom & Chicken Soup

  • Serves: 4
  • Cooks In: 35 minutes
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Ingredients

6 cups chicken stock salt reduced or consommé
1 cinnamon stick, split
2 star anise
1 tbs finely grated fresh ginger
1 stalk lemongrass, white part only, bruised & chopped
2 small chicken breast fillets, trimmed
olive oil cooking spray
400g cup mushrooms, sliced
2limes, juiced
2 tbs fish sauce
4 green onions, thinly sliced
1 red chilli, thinly sliced
1 cup bean sprouts, trimmed
1 cup mint leaves

Method

1

Combine the consommé or stock, cinnamon, star anise, ginger, lemongrass and chicken in a large saucepan. Bring to a simmer over medium heat. Reduce heat to low, cook for 15-20 minutes or until chicken is cooked through. Transfer the chicken to a board, set aside for 5 minutes then shred.

2

Meanwhile, heat a large non-stick frying pan over high heat. Spray the mushrooms lightly with oil and cook in the hot pan in two batches, for 4-5 minutes until just tender.

3

Strain the stock mixture, discard the solids and return stock to the pan. Bring to boil. Add the mushrooms, lime juice and fish sauce.

4

Divide the chicken between serving bowls. Ladle over the stock, top with green onions, chilli, bean sprouts and mint. Serve.

Ingredients

 6 cups chicken stock salt reduced or consommé
 1 cinnamon stick, split
 2 star anise
 1 tbs finely grated fresh ginger
 1 stalk lemongrass, white part only, bruised & chopped
 2 small chicken breast fillets, trimmed
 olive oil cooking spray
 400g cup mushrooms, sliced
 2limes, juiced
 2 tbs fish sauce
 4 green onions, thinly sliced
 1 red chilli, thinly sliced
 1 cup bean sprouts, trimmed
 1 cup mint leaves

Directions

1

Combine the consommé or stock, cinnamon, star anise, ginger, lemongrass and chicken in a large saucepan. Bring to a simmer over medium heat. Reduce heat to low, cook for 15-20 minutes or until chicken is cooked through. Transfer the chicken to a board, set aside for 5 minutes then shred.

2

Meanwhile, heat a large non-stick frying pan over high heat. Spray the mushrooms lightly with oil and cook in the hot pan in two batches, for 4-5 minutes until just tender.

3

Strain the stock mixture, discard the solids and return stock to the pan. Bring to boil. Add the mushrooms, lime juice and fish sauce.

4

Divide the chicken between serving bowls. Ladle over the stock, top with green onions, chilli, bean sprouts and mint. Serve.

Hot & Sour Mushroom & Chicken Soup

Tags:

 Asian, Chicken, Dinner, Soup

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