Hot ‘n Sour Chicken Soup
Stir fried chicken and veggies and Asian flavors add a new dimension to chicken soup.
- 1 pound egg tagliatelle, for wide noodles or whole wheat spaghetti, for a heartier soup
- Salt and black pepper
- 6 boneless, skinless chicken thighs
- 1 1/2 teaspoons coriander (half a palmful)
- 2 tablespoons peanut oil or vegetable oil, divided
- A couple of handfuls of button mushrooms, sliced
- 1 1-inch piece of ginger root, grated
- 3-4 cloves garlic, grated or minced
- 1/4 cup rice wine vinegar (eyeball it)
- 1/4 cup Tamari (dark soy sauce) or low sodium Tamari
- 6 cups vegetable or chicken stock
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 small bunch scallions, thinly sliced on an angle
- A couple of handfuls of crispy bean sprouts
- Coriander leaves, for garnish
- Lime wedges, for garnish
- Sriracha or other hot sauce, to pass at table
- Bring a large pot of water to a boil for the pasta. Once boiling, add some salt and the pasta. Cook to al dente.
- Meanwhile, trim the chicken and season with salt, pepper and coriander. Heat about 1 tablespoon oil, a turn of the pan, in a large, deep skillet or wok over high heat. Add the chicken and cook for 4 minutes on each side. Remove to a cutting board and reserve.
- Add another tablespoon of oil to the pan, a turn of the skillet, and stir fry the mushrooms for a few minutes to soften and brown. Stir in the ginger and garlic, toss a minute or two more, then add the vinegar. Stir, add the Tamari (eyeball it) and the stock, and bring to a boil.
- Thinly slice the chicken on an angle into strips and add it to the soup. Combine the cornstarch and water in a small bowl and stir into the broth. Let thicken a minute more. Add the scallions and bean sprouts to the soup and turn off the heat.
- Twist a bundle of noodles up around tongs or a serving fork and pile into individual bowls. Ladle the soup over the noodles and garnish with cilantro and lime juice. Pass hot sauce at the table.