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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 167.5
  • Total Fat: 3.0 g
  • Cholesterol: 52.5 mg
  • Sodium: 788.8 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 19.6 g

View full nutritional breakdown of Hot & Sour Soup with a twist calories by ingredient
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Hot & Sour Soup with a twist

Submitted by: JALBEE1984

Introduction

This is my variation of Hot & Sour, Tom Yum, and Chicken soup. It's a great mix of fresh flavors full of healthy herbs and vegetables. It's great if your feeling under the weather. This is my variation of Hot & Sour, Tom Yum, and Chicken soup. It's a great mix of fresh flavors full of healthy herbs and vegetables. It's great if your feeling under the weather.
Number of Servings: 4

Ingredients

    1 cup Onion chopped
    1 cup Celery chopped
    1 Garlic clove diced
    8 Baby Carrots sliced
    1 Tbsp Smart Balance Spread
    1 can Chicken Broth
    6 cups water (more or less depending on how much liquid you like)

    Seasoning:
    1 tsp Pepper
    1 tsp Onion Powder
    1 tsp Garlic Powder
    1 tsp Turmeric
    2 tsp Hot pepper sauce (more or less to desired hotness)
    1 tbsp Lemon Grass
    1 tbsp Fresh Ground Ginger
    2 tbsp Lime Juice
    2 tbsp Lemon Juice
    1 tsp Soy Sauce
    1 tsp Worcestershire Sauce
    1 Bay Leaf
    1 Low Sodium Chicken Bouillon cube

    Filler:
    1 cup Mushrooms chopped
    1 head Bok Choy chopped
    1 cup Cabbage chopped
    1 Chicken Breast diced (boneless skinless)
    8 Raw Shrimp
    1 tbsp Rice Vinegar (optional)
    1 tbsp Cornstarch (optional)
    2 tbsp Scallion diced

Directions

Start by chopping the onion, celery, carrot and garlic. Heat a large pot over medium heat. Add butter, onion, celery, carrot and garlic.
While that cooks rough chop bok choy, cabbage and mushrooms.
When onion is translucent (about 3 - 4 minutes or so) add chicken broth, water and everything from the seasonings list. Then finish chopping any of remaining bok choy, cabbage or mushrooms and add to the pot. At this point you can add more water or seasonings if you need to, to get it to your liking.
After about 10 minutes add the chicken. If you are using frozen shrimp add them as well. If using fresh add them about 10 minutes after the chicken.
After adding the chicken combine rice vinegar and cornstarch, add to pot and stir. This amount of cornstarch won't make the soup thick but it helps to cut the tartness of the vinegar.
Simmer until chicken and shrimp are fully cooked. Add scallions before serving.

*Make sure to remove bay leaf before serving*

Makes roughly 4 1 1/2 - 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JALBEE1984.






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