Hot and Sour Chicken Soup

By Castrofilippo

Ingredients

• 6 cups chicken stock or low-sodium broth
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 teaspoon finely grated ginger
• 1/2 tablespoon Sriracha hot sauce (you can use any kind of hot sauce)
• 1 bunch cilantro, rinsed and retied with string, plus 1/4 cup minced fresh cilantro leaves for garnish
• 1 boneless, skinless chicken breast
• 3 tablespoons lime juice
• 1/2 cup Chinese snow peas or sugar snap peas, stem removed, peas chopped into 1-inch pieces
• 1 small bunch broccoli
• One 10-ounce box dried egg noodles
• Salt and freshly ground pepper

Details

Servings 2

Preparation

Step 1

1. In a medium casserole or Dutch oven, bring the chicken stock to a boil with shallots, garlic, ginger, hot sauce, cilantro and chicken breast. Turn the heat down to low and simmer for about 6 minutes.

2. Flip the chicken breast over. Add the lime juice, snow peas, broccoli and noodles and simmer until the chicken is cooked throughout, about 5 minutes, slightly longer for thicker chicken breasts. When the breast is fully cooked, use tongs to transfer to a cutting board and slice into thin, bite-size pieces.

3. Return the meat to the soup. Simmer for 5 minutes longer. Discard the bunch of cilantro and add salt, pepper, lime juice and hot sauce to taste. Garnish with minced cilantro, if desired, serve.