Hot and Sour Soup

Hot and Sour Soup

Come home to a warming bowl of this filling, dairy and gluten free soup.

  • 600ml chicken stock
  • 450g boneless chicken, cut into approx. 1-2 cm pieces
  • 2 carrots
  • ½ daikon
  • 1 large courgette
  • 15ml sesame oil
  • ½ red chillies, deseeded, finely diced
  • 200g brown
  • mushrooms, halved
  • 2 garlic cloves, finely chopped
  • 10g fresh ginger, finely grated
  • 15ml dark soy sauce
  • 4 spring onions, sliced
  • 1 bunch fresh coriander, chopped
  • 40ml white wine vinegar
  • 30g corn flour
  • Salt and pepper to taste

Method (4 Servings) 

  1. Spiralize the carrots, daikon and courgette with the thin noodle blade. Cut the strands into 3-4cm pieces.
  2. Put the chicken and sesame oil into a bowl, mix well, and cover with cling film and leave to marinate for 30 minutes.
  3. Put the chicken stock, garlic, chilli, soy sauce, mushrooms and ginger into a pan, bring to the boil and simmer for 25-30 minutes.
  4. Add the marinated chicken and carrot and simmer until the chicken is cooked. Next, add the daikon and courgette and simmer for a further 5-6 minutes.
  5. Mix the vinegar and cornflour into a paste then stir it into the soup. Add the spring onion and coriander just before serving.

Tom’s Tip: Spiralize extra of your favourite veggies as a way to get more into your diet.