Hot and Sour Chicken and Cabbage Soup

SUBMITTED BY: bizzylizzy14 PHOTO BY: skittles83

"This is a low budget, quick and easy variation of hot and sour soup. The chicken and cabbage are added to make this yummy soup more filling."

PREP TIME	40 Min
COOK TIME	25 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 1 gallon

USMETRIC

About scaling and conversions

INGREDIENTS

10 cups chicken broth
1 teaspoon hot pepper flakes
1/4 cup red wine vinegar
1/4 cup soy sauce
1 tablespoon minced lemon grass
1 tablespoon fish sauce
1 tablespoon black pepper
1 teaspoon garlic powder
1 onion, cut in strips
1 teaspoon olive oil
1/2 pound skinless, boneless chicken breast meat - cubed
1/2 head cabbage, shredded
1 cup fresh bean sprouts
2 eggs, beaten
1/4 cup chopped fresh parsley

READ REVIEWS (6)

DIRECTIONS

Pour chicken broth into a large pot. Stir in hot pepper flakes, vinegar, soy sauce, lemon grass, fish sauce, black pepper, garlic powder, and onion. Bring to a boil over high heat, then reduce heat to medium-low and keep at a simmer.
Meanwhile, heat olive oil in a skillet over medium-high heat. Stir in cubed chicken, and cook until no longer pink in the center, about 5 minutes. Stir chicken into the simmering soup along with the cabbage and bean sprouts. Simmer until the cabbage is tender, about 10 minutes.
Remove the pot from the heat, and slowly stir in the beaten egg, then gently stir in the chopped parsley. Serve immediately.

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REVIEWS

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Reviewed on Jan. 12, 2008 by skittles83

AWESOME! I didnt have any lemon grass so i didn't use any. I like my stuff sour so i added 2 more dashes of vinegar. I also used the lite version of soy sauce to cut back on the salt. I didnt have black pepper so I used white pepper.. I didnt use a whole tablespoon just about between 1/2 and 3/4 tbs. It smelled the rest of the soup so i added more garlic powder, minced and about 2 cups of the broth mixture. I accidently added a lil too much red pepper than i wanted so i scooped some out and cooked the chicken in the soup and used one small onion. Will definately make again and I will try to thicken it with arrowroot and water since most hot and sour soups at the restuarants are thick.

1 user found this review helpful

Reviewed on Dec. 19, 2007 by alea tuttle

great! lots of sodium though.... I made my own chicken stock from a carcass we just finished, skimmed off the fat, and used the baked chicken scraps for the meat. boiled some "bean thread" for noodles and added ginger and broccoli. love the hot and sour broth! A real winner.

1 user found this review helpful

Reviewed on Jan. 12, 2008 by Rei 0

I thought I'd add that you can find fish sauce (sometimes called nam pla) in the Asian foods section of most supermarkets. I don't remember it as being particularly expensive.

0 users found this review helpful

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