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Hot and Sour Chicken Soup. A quick weeknight meal in under 30 minutes.
In a large stock pot over medium heat add oil, chicken, mushrooms, garlic, chili paste and ginger. Saute until mushrooms soften.
In a bowl combine cornstarch with chicken stock until cornstarch is totally dissolved. Pour chicken stock slurry into the pot with the mushrooms and chicken, scraping any brown bits off the bottom of the pan. Add soy sauce and bring mixture to a simmer and cook for about 15 minutes or until chicken is cooked through. Add bamboo shoots.
Remove soup from heat and add honey, rice vinegar and sesame seed oil. At this point taste the soup and adjust soy, honey, rice vinegar and sesame seed oil to taste.
Combine eggs with 1 tablespoon of water and whisk until thoroughly combined.
Stir pot in a circle going in one direction. Slowly pour eggs in a steady stream into the hot soup. (Soup should still be hot enough for the eggs to cook upon entering the broth.) Stir until eggs solidify. Add tofu and bean sprouts.
Ladle soup into serving bowls. Garnish bowls with scallions and serve immediately.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!