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Hot and sour chicken soup

Name: Hot and sour chicken soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 1
Cuisine: Thai recipes
Ingredients: 500ml fresh chicken or veg stock; Handful fresh coriander, leaves picked, stalks roughly chopped; 1 fresh lime leaf, torn; 3cm piece fresh ginger, sliced; 1 red chilli, sliced; 1 lemongrass stalk, outer leaves discarded, cut in half and bruised in a pestle and mortar; 50g shiitake or chestnut mushrooms, sliced; 95g cooked chicken breast, shredded with 2 forks into chunky strands; 80g green beans, halved; 2 tsp rice vinegar; Finely grated zest and juice 1 lime, plus wedges to serve; 1 tsp fish sauce; Handful (about 10g) beansprouts, rinsed in cold water; Fresh Thai basil leaves (or regular basil) to garnish (optional)

By: Jen Bedloe
Former head of food delicious.

Published: 31 Oct 18
Updated: 18 Mar 24

A nourishing Asian soup that’s just the tonic for a fast day, or to kick-start a healthy eating week.

Looking for something else? We have lots more recipes for 1 person for you to try.

Easy
September 2018

Test kitchen approved

Serves 1
Hands-on time 20 min

A nourishing Asian soup that’s just the tonic for a fast day, or to kick-start a healthy eating week.

Looking for something else? We have lots more recipes for 1 person for you to try.

Dairy-free recipes

Nutrition: per serving

Calories: 246kcals
Fat: 5.1g (1.2g saturated
Protein: 34g
Carbohydrates: 12g (7g sugars)
Fibre: 2.8g
Salt: 2g

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Ingredients

500ml fresh chicken or veg stock
Handful fresh coriander, leaves picked, stalks roughly chopped
1 fresh lime leaf, torn
3cm piece fresh ginger, sliced
1 red chilli, sliced
1 lemongrass stalk, outer leaves discarded, cut in half and bruised in a pestle and mortar
50g shiitake or chestnut mushrooms, sliced
95g cooked chicken breast, shredded with 2 forks into chunky strands
80g green beans, halved
2 tsp rice vinegar
Finely grated zest and juice 1 lime, plus wedges to serve
1 tsp fish sauce
Handful (about 10g) beansprouts, rinsed in cold water
Fresh Thai basil leaves (or regular basil) to garnish (optional)

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Method

Put the stock, coriander stalks, lime leaf, ginger, half the chilli and the lemongrass in a small pan. Heat over a low-medium heat to infuse. Add the mushrooms, chicken and beans, turn up the heat, then bring to a simmer to warm the chicken.
Add the rice vinegar, lime zest and juice and fish sauce, then taste and adjust the saltiness/sourness to your palate. Serve in a big bowl, garnished with the coriander leaves, remaining chilli, beansprouts and fresh basil (if using), with lime wedges on the side.