Hot And Sour Turmeric Chicken Soup Recipes

TURMERIC CHICKEN SOUP {COLD AND FLU BUSTING SOUP}

Steps:

• In a large soup pot, heat olive oil on medium heat.
• Add onion and cook 3 minutes.
• Add other vegetables and cook 5 minutes until they soften.
• Add raw chicken breasts, water, broth, and spices.
• Cover and bring to a boil.
• Once boiling, reduce heat to medium low and cook until the chicken breasts are done.
• Remove the chicken and with two forks, shred the chicken.
• Return the chicken shreds to the pot and simmer for 10 minutes so the flavors soak into the chicken.
• Garnish with cilantro.
• Add all of the ingredients to the pot. Fill with water and broth to cover the chicken.
• Cover and bring to a boil. Allow the soup to boil 15-20 minutes.
• Reduce the heat to low and cook an additional hour.

HOT AND SOUR CHICKEN SOUP

Steps:

• In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
• Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
• Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

HOT AND SOUR CHICKEN SOUP

Steps:

• In a bowl, combine the egg whites, sherry, sesame oil, and cornstarch, and whisk until thickened. Add the chicken, toss lightly to coat, cover, and refrigerate 3 to 4 hours, or overnight.
• Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas.
• In a large pot, combine the soup base ingredients and heat until mixture boils. Add the chicken, mushrooms, and peas. Bring back to a boil and cook about 3 minutes, stirring to separate the chicken pieces, and skimming the surface to remove any impurities.
• Meanwhile, dissolve the cornstarch in the water. Add to the soup, stirring constantly, and cook until soup thickens and turns glossy, 2 to 3 minutes. Remove from the heat, and taste for seasoning. Slowly add the beaten egg to the soup in a thin stream around the edge, stirring once or twice so that the cooked egg forms long threads. Serve warm in individual bowls, and garnish with scallions.

HOT AND SOUR TURMERIC CHICKEN SOUP

Steps:

• 1. Cut the ends of the lemongrass stalk off and bruise the stalk with a knife. Place all the ingredients for the broth in a large stock pot. Bring to a boil and reduce heat and simmer 15 minutes. Remove from heat and strain through a fine mesh strainer. Discard the solids.
• 2. Place the broth back over medium heat and add the chicken pieces and green onions. Cook about 5 minutes. Add the noodles and lime juice and cook another 2 minutes.
• 3. Ladle into bowls and garnish with red onion, basil and cilantro

QUICK & EASY HOT-AND-SOUR CHICKEN NOODLE SOUP

Steps:

• Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
• Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
• Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.