Hot and Sour Soup with Chicken and Lemon Grass
Embark on a flavor-packed journey with this Hot and Sour Soup with Chicken and Lemongrass, the perfect blend of zesty, savory, and spicy elements. Infused with the citrusy aroma of fresh lemongrass, fiery red chili, and warming ginger, this comforting soup is brimming with tender strips of chicken, hearty mushrooms, and silky ribbons of egg. A harmonious balance of soy sauce, fish sauce, rice vinegar, and lime juice delivers the signature hot-and-sour tang, while a touch of cornstarch adds just the right amount of body. Garnished with green onions and fragrant cilantro, this soup is not only a delight for the palate but also quick to prepare in under 45 minutes. Perfect as a light meal or an enticing starter, this recipe promises to elevate your weeknight dinner game with its bold and invigorating flavors.
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Recipe Information
Ingredients
- 2 pieces Chicken breast (boneless, skinless)
- 6 cups Chicken stock
- 2 stalks Lemongrass stalks
- 3 cloves Garlic cloves
- 1 inch Ginger (fresh)
- 1 piece Red chili pepper
- 1 cup Mushrooms (shiitake or button sliced)
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 3 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 2 tablespoons Cornstarch
- 3 tablespoons Water (for cornstarch slurry)
- 2 Eggs (beaten)
- 2 stalks Green onions (sliced)
- 2 tablespoons Cilantro (for garnish)
- 2 tablespoons Lime juice
- 1 to taste Salt
- 1 to taste Black pepper (ground)
Instructions
Start by preparing the ingredients: Slice the lemongrass stalks in half lengthwise and bruise them lightly with the back of a knife to release flavor. Mince the garlic and ginger, and slice the mushrooms, red chili pepper, and green onions.
Cut the chicken breasts into thin, bite-sized strips and set them aside.
In a large pot, bring the chicken stock to a boil over medium-high heat.
Add the lemongrass, garlic, ginger, and red chili pepper to the stock. Reduce the heat to medium and let it simmer for 10 minutes to infuse the broth with the aromatics.
Strain out the lemongrass, garlic, ginger, and chili pepper if desired, leaving a clear broth, or leave them in for added flavor.
Add the chicken strips to the pot and cook for 5–7 minutes until they are fully cooked and no longer pink.
Stir in the sliced mushrooms, soy sauce, fish sauce, rice vinegar, sugar, and lime juice. Let the soup simmer for an additional 5 minutes to combine flavors.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually add it to the soup, stirring constantly, until the soup slightly thickens.
Slowly pour the beaten eggs into the hot soup in a thin stream while stirring gently to create egg ribbons.
Taste the soup and adjust the seasoning with salt and black pepper as needed.
Ladle the soup into bowls and garnish with sliced green onions, cilantro, and an extra squeeze of lime juice if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.9 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 822 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
