Hot and sour soup with summer vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 cups Chicken stock, home-prepared or low salt 8 oz Chicken Breast, no skin,1 cup fresh corn kernels1/3 cup fresh shelled peas1/4 cup ripeTomatoes, seeded and diced 2 Scallions,2 T basil leaves slivered ( thai basil if available) 3 T Pearl River Bridge Mushroom Dark Soy Sauce 7T Rice Vinegar 1 Egg White, 1 T dry sherry 4 T cornstarch salt and pepper
1 cut chicken breast into thin slivers
2. mix sherry, 1 T cornstarch and egg white in bowl and add chicken . Cover and refridgerate 2-4 hours
3. Cut kernals from corn
4 Bring large pot of water to boil and blanch corn kernels 30 sec , drain and put in ice water to stop cooking , when cool drain again
5 blanch peas 1 minute drain and put in ice water and drain again
6 seed tomatoes and cut into small dice
7 cut basil into thin slivers
8 cut green onions into thin circles
9 mix remaining cornstarch with 1/2 cup cold chicken stock and set aside
10 Bring large pot of water to just boil and cook chicken stirring to sepatate strip , cook just until white on outsides and still pink in the middle drain and spread on plate to cool
11. Bring broth to a simmer and add mushroom soy sauce, taste and add salt and pepper as needed
12 add vinegar taste again and add more if needed broth should have a nice zing but not be too sour .
13 give cornstartch mixture another stir then add to simmering broth and cook stirring for 1-2 minutes until soup has thickened slightly and is glossy
Divide chicken and veges between heated bowls then pour hot broth over finish with basil and scallions
Serving Size: serves 4 as main course or 8 as side course
Number of Servings: 4
Recipe submitted by SparkPeople user KARENCRAFTER.
2. mix sherry, 1 T cornstarch and egg white in bowl and add chicken . Cover and refridgerate 2-4 hours
3. Cut kernals from corn
4 Bring large pot of water to boil and blanch corn kernels 30 sec , drain and put in ice water to stop cooking , when cool drain again
5 blanch peas 1 minute drain and put in ice water and drain again
6 seed tomatoes and cut into small dice
7 cut basil into thin slivers
8 cut green onions into thin circles
9 mix remaining cornstarch with 1/2 cup cold chicken stock and set aside
10 Bring large pot of water to just boil and cook chicken stirring to sepatate strip , cook just until white on outsides and still pink in the middle drain and spread on plate to cool
11. Bring broth to a simmer and add mushroom soy sauce, taste and add salt and pepper as needed
12 add vinegar taste again and add more if needed broth should have a nice zing but not be too sour .
13 give cornstartch mixture another stir then add to simmering broth and cook stirring for 1-2 minutes until soup has thickened slightly and is glossy
Divide chicken and veges between heated bowls then pour hot broth over finish with basil and scallions
Serving Size: serves 4 as main course or 8 as side course
Number of Servings: 4
Recipe submitted by SparkPeople user KARENCRAFTER.
Nutritional Info Amount Per Serving
- Calories: 334.6
- Total Fat: 7.0 g
- Cholesterol: 47.3 mg
- Sodium: 1,353.1 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 2.0 g
- Protein: 29.1 g
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