Hot and Sour Soup with Chicken and Shrimp (Gluten-free)
A piping hot bowl of hot and sour soup on a wintery evening is all you need. Mushrooms, cabbage and carrots cooked in oriental flavors with chicken. Indulge yourself into this super spicy, tangy and savoury soup.
Servings: 4 quarts
Ingredients
- 3.8 liters / 16 cups (4 quarts) gluten-free chicken or vegetable stock
- 800 g / 1¾ lb chicken shredded, or julienned
- 40 g / ½ cup carrot julienned
- 40 g / ½ cup cabbage julienned
- 40 g / ½ cup black mushrooms (shiitake) sliced very thin
- 40 g / ½ cup button mushrooms (or wood ear mushrooms for a more authentic taste, soaked, hard knobs removed), sliced
- 40 g / ½ cup bamboo shoots julienned
- 40 g / ½ cup fresh green beans (or snow peas, or dried lily buds/golden needles, or the white part of scallions), julienned
Seasonings:
- 120 ml / ½ cup Tamari (gluten free soy sauce) or Coconut Aminos (standard soy sauce contains wheat)
- 40 ml / (2 Tbsp + 2 tsp) chili-pepper oil
- 180 ml / ¾ cup vinegar (rice or cider, or Chinese Chengkong)
- salt to taste
Thickening slurry:
- 125 g / 1 cup cornstarch (corn flour) (amount to be determined when adding)
- 1 cup cold water
To add after the main cooking is done:
- 40 g / ½ cup bean sprouts
- 480 g / 1 lb prawns (shrimp) julienned
- 3 large eggs beaten with 1 tsp Asian style sesame oil
For garnish:
- 25 g / ½ cup (packed) coriander (cilantro) for garnish (optional)
- 4 scallions finely sliced, for garnish
Instructions
- Preparation: Slice the chicken, and all vegetables into thin, matchstick-sized pieces (julienne style).If using dried mushrooms or golden needles, place the black mushrooms, the mo-er mushrooms, and Golden Needles in separate bowls. Pour about ½ cup hot water over each and let them soak for 30 minutes. When soft, rinse the black mushrooms briefly, squeeze dry very slightly, remove and discard stems, and shred to about the same size as the meat. Rinse and shred the mo-er mushrooms the same way, discarding any hard ‘eyes’. Rinse and squeeze the Golden Needles lightly dry, sort them out into a bundle, cut off the knobby ends, then cut crosswise in two.Rinse and drain the shredded bamboo shoots
- Boil: Pour the gluten-free stock into a wok or large pot and bring to a simmer. Add the chicken and all the vegetables. Cook until the chicken is opaque and the vegetables have softened.
- Season: Stir in the Tamari (or Coconut Aminos), vinegar, chili oil, and salt.
- Thicken: In a small bowl, whisk the cornstarch with the cold water in batches to create a slurry. Slowly pour the slurry into the boiling soup while stirring constantly until the liquid thickens. (Do in batches, until suitably thickened.)[See note]
- Add the Shrimp & Bean Sprouts: At end of cooking, but before adding the egg, add the shrimp and bean sprouts. (This is to avoid overcooking.)
- Egg Ribbons: Turn the heat to low. Just before serving, slowly drizzle the beaten eggs into the soup. Here's the technique:Get the swirl going: Use a spoon to create a gentle "whirlpool" in the pot.The "Slow Drizzle": Pour the beaten egg through the tines of a fork or a pair of chopsticks held over the pot. Or use a ladle to do a controlled pour.Wait: Don't stir immediately! Let the egg strands set for about 10 seconds so they stay as long, beautiful ribbons rather than turning into tiny "egg dust."
- Serve: Garnish with fresh coriander and scallions, and serve immediately while hot.
