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    Hot and sour soup with chicken and mushroom

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    Hot and sour soup with chicken and mushroom

    An Asian style soup, perfect for using up leftover chicken.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 1 lemon grass stalk
    • 2½ cm piece fresh root ginger, peeled, cut into matchsticks
    • 6 salad onions, sliced into rounds
    • 2 red chillies, halved, deseeded, finely sliced
    • 2 litres chicken stock
    • 500g essential Waitrose British chicken thigh fillets
    • 150g chestnut or shiitake mushrooms, sliced
    • 2 tbsp fish sauce
    • 1½ tsp soft light brown sugar
    • 100g baby spinach leaves
    • 1 lime, juice


    1. Remove the tough outer leaves from the lemon grass and cut the tender inner flesh into rounds. Put this, the ginger, salad onions, chilli and stock in a large pan and bring to the boil. Simmer for 10 minutes.
    2. Cut the chicken into thin strips. Add it to the stock with the mushrooms, fish sauce and sugar, and simmer for about 3 minutes, or until the chicken is cooked through with no signs of pink. Stir in the spinach and lime juice. More lime juice, sugar and fish sauce can be added to taste.

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    Drinks recommendation

    A bright, pure Riesling with a zesty, tangy character. A perfect partner for the spicy chilli and ginger elements of the soup.Bin number:37882


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