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Hot & Sour Mushroom & Chicken Soup

Yields4 ServingsCook Time35 mins

 6 cups chicken stock salt reduced or consomm√©
 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

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.


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.


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


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

Nutrition Facts

Servings 0