Hot & Sour Mushroom & Chicken Soup
Cook:  35 minutes
Serves:  4
Average: 5 (2 votes)
Difficulty:
Cuisine:
Saved:
Thai
118
Recipe by: Australian Mushrooms
Easy hot & sour mushroom and chicken soup is a delicious and hearty comfort food to get cozy with this winter.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Hot & Sour Mushroom & Chicken Soup
Ingredients:
Method:
  1. Combine the consomme or stock, cinnamon, star anise, ginger, lemongrass and chicken in a large saucepan. Bring to a simmer over medium heat. Reduce heat to low, cook for 15-20 minutes or until chicken is cooked through.
  2. Transfer the chicken to a board, set aside for 5 minutes then shred
  3. Meanwhile, heat a large non-stick frying pan over high heat. Spray the mushrooms lightly with oil and cook in the hot pan in two batches, for 4-5 minutes until just tender
  4. Strain the stock mixture, discard the solids and return stock to the pan. Bring to boil. Add the mushrooms, lime juice and fish sauce
  5. Divide the chicken between serving bowls. Ladle over the stock, top with green onions, chilli, bean sprouts and mint. Serve
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.