Hot and Sour Soup, by Beverly Hicks Burch

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Hot and Sour Soup

By Beverly Hicks Burch

Tall & Handsome and I have discovered the convenience of the rotisserie chicken. I consider it right up there with TiVo and microwaves. We’ve determined we can get about two meals out of one chicken, especially if we use a recipe out of The Rotisserie Chicken Cookbook. Not too long ago I shared Southwestern Chicken and Corn Chowder, a recipe I had adapted from the cookbook. Late last week, I squeezed a pot in late in the week when the weather turned cool again.

The beginning of this week, it was still cool and I decided to make Hot and Sour Soup. This is without a doubt one of my favorite Chinese soups.

Now, here’s the strategy for using the rotisserie chicken and preparing this soup. First, when we bring a chicken (or two) home, we try to go ahead and pick the meat from the bones…or at least do it the next day. We tend to divide it into two packs, or half a chicken in each, which will give you a little over 2 cups of deboned cooked chicken. We then pop the packets into the freezer and they are ready to grab and use. They thaw fairly fast.

For the Hot and Sour Soup, go ahead and do your prep work before you start cooking…this is pretty much the par for Chinese cooking, because once you start cooking things will move fast. This recipe uses sesame oil for sautéing and it will burn fast…so chop first! As usual, I’ve made some adaptations to the recipe to suit our tastes and to make it a tad healthier.

Hot and Sour Soup

3 tablespoons sesame oil

1 medium sweet onion, chopped

¾ teaspoons red pepper flakes

5 – 6 cloves garlic, minced

2 cups cabbage, shredded like angel hair pasta (you can buy this as a slaw kit in the produce section, but we have just shredded cabbage and it was just as good)

½ cup shredded carrots (again to make it easy on yourself, you can get carrot “stick” bagged in the produce section and they work great!)

6 – 8 sliced fresh mushrooms

¼ cup rice vinegar

¼ cup low sodium soy sauce

1 tablespoon fish sauce

8 cups low sodium chicken broth (Swanson’s rocks!)

½ deboned rotisserie chicken meat, pulled or shredded

¼ cup cornstarch

3 tablespoons cold water

2 eggs, beaten

½ cup chopped fresh cilantro (this herb is growing on me!)

1 tablespoon fresh lime juice

1. In a stockpot on medium heat add the sesame oil and heat slightly. Add onions and cook 3 – 4 minutes being careful not to burn the oil.

2. Next add red pepper flakes, garlic, cabbage, carrots and mushrooms. Cook for 4 – 6 minutes or until mushrooms start to soften.

3. Stir in vinegar, soy sauce, fish sauce, chicken broth and chicken. Bring to a boil.

4. Next mix the cornstarch and cold water together well making sure there are no lumps. Stir into the soup. Reduce the heat to low and simmer for 10 minutes.

5. After 10 minutes, beat well the 2 eggs in a bowl. Hold the bowl up slightly high over the pot and gently pour the beaten eggs into the soup in a stream or ribbon while stirring constantly. (This is also how you make egg drop soup.) Stir in cilantro. Add lime juice.

6. If desired or needed add kosher salt and pepper to taste for seasoning.


Hot and Sour soup

Hot and Sour Soup…yum!

© 2010 Beverly Hicks Burch All Rights Reserved.

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