zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Hot and sour soup with chicken and mushroom

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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

    Ingredients

    • 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

    Method

    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.

    Your recipe note

    Edit your recipe note

    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

    Comments

    Average user rating

    5 stars

    Glossary