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    Hot and sour chicken soup

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    Hot and sour chicken soup

    • Low Fat
    • Preparation time: plus 15 minutes soaking
    • Cooking time: 15 minutes
    • Total time: 25 minutes plus 15 minutes soaking 25 minutes


    • 15g Cooks’ Ingredients Shiitake Mushrooms
    • 1 tbsp groundnut oil
    • 2 essential Waitrose British Chicken Breast Fillets,cut into thin slices
    • 1 tbsp frozen Cooks’ Ingredients Jalapeno Red Chillies
    • 1 tbsp frozen Cooks’ Ingredients Ginger
    • 2 litres Cooks’ Ingredients Vegetable Stock or water
    • 1 small January King Cabbage, shredded
    • 100g straight to wok Waitrose Rice Noodles
    • 3 tbsp dark soy sauce
    • 1 tbsp rice vinegar
    • 1 tbsp sesame oil


    1. Pour boiling water over the shiitake mushrooms and leave to soak for 15 minutes then drain, reserving the liquid. Heat the oil in a large pan, add the chicken, mushrooms, chilli and ginger and stir for 3–4 minutes until just coloured. Make the mushroom liquid up to 2 litres with vegetable stock or cold water, add to the pan and bring to the boil then simmer gently for 5 minutes until the chicken is cooked through and there is no pink meat.
    2. Add the cabbage and noodles and cook for a further 5 minutes until tender. Mix together the soy sauce, vinegar and sesame oil and stir into the soup. Garnish with chopped fresh coriander and salad onions if you like and serve.

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    Cook's tips

    You can use any kind of cabbage or greens such as Savoy or pointed cabbage in this recipe. For more of a store cupboard recipe, use dried noodles as an alternative to fresh.

    Drinks recommendation

    There’s one grape variety that’s a reliable match with spicy food and that’s Gewürztraminer. Cave de Turckheim Gewürztraminer 2009 Alsace, France, is generous on the palate, retaining spice and tropical fruit.


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    2 stars