Hot & Sour Mushroom & Chicken Soup

Easy hot & sour mushroom and chicken soup is a delicious and hearty comfort food to get cozy with this winter.

Recipe details

Cook:	35 minutes
Serves:	4

Ingredients

1. 6 cups chicken consomme or stock
2. 1 cinnamon stick, split
3. 2 star anise
4. 1 tbs finely grated fresh ginger
5. 1 stalk lemongrass, white part only, bruised & chopped
6. 2 small chicken breast fillets, trimmed
7. olive oil cooking spray
8. 400g cup mushrooms, sliced
9. 2 limes, juiced
10. 2 tbs fish sauce
11. 4 green onions, thinly sliced
12. 1 red chilli, thinly sliced
13. 1 cup bean sprouts, trimmed
14. 1 cup mint leaves

Directions

Step 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.

Step 2

Transfer the chicken to a board, set aside for 5 minutes then shred

Step 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

Step 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

Step 5

Divide the chicken between serving bowls. Ladle over the stock, top with green onions, chilli, bean sprouts and mint. Serve