Classic Hot and Sour Soup

I found this classic hot and sour soup to be so fantastic I couldn’t stop eating it. The broth is insanely tasty despite being so easy to make. There’s a great contrast between the woodsy mushroom and citrus lime flavors.

Course Side

Cuisine Chinese

Keyword Asian, soup

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings

Calories 106kcal

Author From Emeril Lagasse

Equipment

Ingredients

2 ounces shiitake mushrooms dried
10 cups chicken broth divided
2 tablespoons vegetable oil
⅓ cup ginger chopped
2 tablespoons garlic minced
¾ teaspoon dried red pepper flake
½ pound chicken cut into small bite-size strips or chunks
¼ cup lime juice
3 tablespoons cornstarch
3 tablespoons soy sauce
1 teaspoon sesame oil
2 green onions sliced, for garnish

Instructions

Place 3 cups of the chicken broth in a saucepan and bring to a simmer.
Add the mushrooms then remove from heat and let sit for 30 minutes until the mushrooms are tender.
Cut off any of the stems and slice the mushroom caps.
Strain the chicken broth into a bowl and set aside.
Heat oil in a medium saucepan over medium-high heat.
Add the ginger, garlic, and red pepper flakes and cook 2 minutes.
Add the remaining chicken stock, mushroom broth, and chicken.
Bring to a boil and reduce to a simmer and simmer for 30 minutes.
In a small bowl whisk together the lime juice and cornstarch.
Slowly add to the soup while whisking to combine.
Bring soup back to a boil then reduce to a simmer and let simmer for 5 minutes.
Add soy sauce and sesame oil and serve garnished with green onions.

Notes

You can use pre-cooked chicken, such as rotisserie chicken.

Nutrition