{"id":2323,"date":"2022-12-15T03:56:56","date_gmt":"2022-12-15T03:56:56","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2323"},"modified":"2026-03-03T18:16:38","modified_gmt":"2026-03-03T18:16:38","slug":"chicken-hot-and-sour-soup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chicken-hot-and-sour-soup\/","title":{"rendered":"Hot and Sour Soup with Chicken and Shrimp (Gluten-free)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Hot and Sour Soup with Chicken and Shrimp (Gluten-free)<\/span><\/h2>\n
<\/div>\n
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.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> quarts<\/span><\/span><\/div>\n\n
Author: <\/span>Adapted from NDTV Food<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3.8<\/span> liters \/ 16 cups (4 quarts)<\/span> gluten-free chicken or vegetable stock<\/span><\/li>
  • 800<\/span> g \/ 1\u00be lb<\/span> chicken<\/span> shredded, or julienned<\/span><\/li>
  • 40<\/span> g \/ \u00bd cup<\/span> carrot<\/span> julienned<\/span><\/li>
  • 40<\/span> g \/ \u00bd cup<\/span> cabbage<\/span> julienned<\/span><\/li>
  • 40<\/span> g \/ \u00bd cup<\/span> black mushrooms (shiitake)<\/span> sliced very thin<\/span><\/li>
  • 40<\/span> g \/ \u00bd cup<\/span> button mushrooms <\/span> (or wood ear mushrooms for a more authentic taste, soaked, hard knobs removed), sliced<\/span><\/li>
  • 40<\/span> g \/ \u00bd cup<\/span> bamboo shoots<\/span> julienned<\/span><\/li>
  • 40<\/span> g \/ \u00bd cup<\/span> fresh green beans<\/span> (or snow peas, or dried lily buds\/golden needles, or the white part of scallions), julienned<\/span><\/li><\/ul><\/div>

    <\/span>Seasonings:<\/span><\/h4>
    • 120<\/span> ml \/ \u00bd cup<\/span> Tamari (gluten free soy sauce) or Coconut Aminos<\/span> (standard soy sauce contains wheat)<\/span><\/li>
    • 40<\/span> ml \/ (2 Tbsp + 2 tsp)<\/span> chili-pepper oil<\/span><\/li>
    • 180<\/span> ml \/ \u00be cup<\/span> vinegar<\/span> (rice or cider, or Chinese Chengkong)<\/span><\/li>
    • salt<\/span> to taste<\/span><\/li><\/ul><\/div>

      <\/span>Thickening slurry:<\/span><\/h4>
      • 125<\/span> g \/ 1 cup<\/span> cornstarch (corn flour)<\/span> (amount to be determined when adding)<\/span><\/li>
      • 1 <\/span> cup<\/span> cold water<\/span><\/li><\/ul><\/div>

        <\/span>To add after the main cooking is done:<\/span><\/h4>
        • 40<\/span> g \/ \u00bd cup<\/span> bean sprouts<\/span><\/li>
        • 480<\/span> g \/ 1 lb<\/span> prawns (shrimp)<\/span> julienned<\/span><\/li>
        • 3<\/span> large<\/span> eggs<\/span> beaten with 1 tsp Asian style sesame oil<\/span><\/li><\/ul><\/div>

          <\/span>For garnish:<\/span><\/h4>
          • 25<\/span> g \/ \u00bd cup (packed)<\/span> coriander (cilantro)<\/span> for garnish (optional)<\/span><\/li>
          • 4<\/span> scallions<\/span> finely sliced, for garnish<\/span><\/li><\/ul><\/div><\/div>\n

            <\/span>Instructions<\/span><\/h3>
            • Preparation:<\/strong> Slice the chicken, and all vegetables into thin, matchstick-sized pieces (julienne style).<\/span>
              <\/div>If using dried mushrooms or golden needles, place the black mushrooms, the mo-er mushrooms, and Golden Needles in separate bowls. Pour about \u00bd 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 \u2018eyes\u2019. Rinse and squeeze the Golden Needles lightly dry, sort them out into a bundle, cut off the knobby ends, then cut crosswise in two.<\/span>
              <\/div>Rinse and drain the shredded bamboo shoots<\/span><\/div><\/li>
            • Boil<\/strong>: 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.<\/span><\/div><\/li>
            • Season<\/strong>: Stir in the Tamari (or Coconut Aminos), vinegar, chili oil, and salt.<\/span><\/div><\/li>
            • Thicken<\/strong>: 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.)<\/span>
              <\/div>[See note]<\/span><\/div><\/li>
            • Add the Shrimp & Bean Sprouts<\/strong>: At end of cooking, but before adding the egg, add the shrimp and bean sprouts. (This is to avoid overcooking.)<\/span><\/div><\/li>
            • Egg Ribbons<\/strong>: Turn the heat to low. Just before serving, slowly drizzle the beaten eggs into the soup. Here's the technique:<\/span>
              <\/div>Get the swirl going<\/strong><\/em>:<\/strong> Use a spoon to create a gentle "whirlpool" in the pot.<\/span>
              <\/div>The "Slow Drizzle"<\/strong><\/em>:<\/strong> 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.<\/em><\/span>
              <\/div>Wait<\/strong><\/em>:<\/strong> 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."<\/span><\/div><\/li>
            • Serve<\/strong>: Garnish with fresh coriander and scallions, and serve immediately while hot.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
              <\/div>\n

              <\/span>Notes<\/span><\/h3>
              <\/span>Prep Tip<\/b><\/span><\/h5>\nWhen working with these dried ingredients, such as dried mushrooms and golden needles, save the soaking liquid!<\/b> It is packed with umami. You can use it to replace a portion of the stock, to give the soup a deeper, more complex base. Just be sure to strain it through a fine-mesh sieve or paper towel first to remove any grit.<\/span>
              <\/div>\n
              <\/span>When storing for later serving:<\/span><\/h5>\nIf planning to store the soup before actually serving it, stop after step 4 (“Thicken<\/strong>“). Store or freeze the soup. When ready to serve, reheat the soup, and perform steps 5 (“Add the Shrimp & Bean Sprouts<\/strong>“), 6 (Egg Ribbons<\/strong>), and 7 (“Serve<\/strong>“) before serving.<\/span>
              <\/div>\n

              Bryan’s Notes<\/h4>\nA friend who has to eat gluten free asked me to make this soup for her. The original recipe was from an Indian website, and was very minimal in its instructions. I used AI to help me convert it to truly gluten free, and to make the instructions more specific. I then had to interact with the AI to improve it, and also made some manual changes. Eventually, I was satisfied, and made the recipe. The reviews were good.<\/span>
              <\/div>\nNote that the quantities of ingredients are very flexible, and I took advantage of that.<\/span>
              <\/div>\n\u00a0<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2320,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[697,1598,170,1715,132],"tags":[],"class_list":["post-2323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stove-top","category-bryans-favorites","category-chinese","category-gluten-free","category-soup"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/12\/Hot.and_.sour_.Soup_.000.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2323"}],"version-history":[{"count":10,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2323\/revisions"}],"predecessor-version":[{"id":9316,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2323\/revisions\/9316"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2320"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}