Hot and sour chicken broth

Hot and sour chicken broth


Warm up with this chicken soup rich in Asian flavours.

The ingredient of Hot and sour chicken broth

  1. 1.5L (6 cups) chicken consomme or Massel chicken style liquid stock
  2. 2 whole star anise
  3. 1 cinnamon stick
  4. 4cm piece fresh ginger, peeled, thinly sliced
  5. 1 stalk lemongrass, bruised
  6. 2 (about 200g each) chicken breast fillets
  7. 4 cm piece fresh ginger, extra, peeled, cut into matchsticks
  8. 2 purple Asian shallots, thinly sliced
  9. 4 kaffir lime leaves, finely shredded
  10. 2 red birdseye chillies, seeded (optional), thinly sliced
  11. 1 cup (65g) bean sprouts
  12. 1 cup Vietnamese mint leaves
  13. 1 cup coriander leaves
  14. 1/4 cup (60ml) lime juice
  15. 2 tablespoons fish sauce

The instruction how to make Hot and sour chicken broth

  1. Place the consomme or stock, star anise, cinnamon stick, sliced ginger, lemongrass and chicken in a large saucepan. Place over high heat and bring to a simmer. Reduce heat to low and cook for 30 minutes or until chicken is cooked through and broth is fragrant. Use a slotted spoon to transfer the chicken to a bowl and set aside to cool slightly.
  2. Use your fingers to finely shred the chicken. Combine the extra ginger, shallots, lime leaves, chilli, bean sprouts, mint and coriander in a medium bowl.
  3. Strain the stock mixture through a fine sieve and discard the solids. Add the lime juice and fish sauce to the stock mixture. Taste and season with lime juice and fish sauce.
  4. Arrange the shredded chicken among serving bowls. Ladle the stock mixture over the chicken. Top with the herb salad and serve immediately.

Nutritions of Hot and sour chicken broth

fatContent: 215.1 calories
saturatedFatContent: 2 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 9 grams sugar
cholesterolContent: 36 grams protein


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