How to make Shredded Hot And Sour Soup - A delicious hot and sour chicken soup - Chinese style.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Fresh Red Chillies (ताज़ी लाल मिर्च )

Cuisine : Fusion

Course : Soups

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Shredded Hot And Sour Soup Recipe Card

Shredded Hot And Sour Soup

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Shredded Hot And Sour Soup Recipe

  • Boneless Chicken 4 cups

  • Fresh Red Chillies

  • Lemon grass roots 2

  • Galangal 2 inch piece

  • Lime leaves 2-3

  • Fresh red chilli 4

  • Salt to taste

  • Sugar a pinch

  • Lemons 2

  • Spinach leaves (palak) 8-10

  • Boneless chicken finely chopped 200 grams

  • Fish sauce 3 teaspoons


Step 1

Heat chicken stock in a deep non stick pan. Slice lemongrass roots and galangal and add. Bruise lime leaves and add. Diagonally slice 2 fresh red chillies and add to the pan along with salt and sugar.

Step 2

Slice 1 lemon into thin roundels and add some to the pan and reserve the rest for garnish. Finely chop spinach leaves. Let the stock boil for 5-10 minutes. Strain into a bowl and pour the strained stock back into the pan and heat. Diagonally slice 2 fresh red chillies and remove the seeds.

Step 3

Add chicken to the stock along with fish sauce, spinach, red chillies and cook till the chicken is done. Add juice of the remaining lemon and mix. Take the pan off the heat and pour the soup into a serving bowl. Garnish with reserved lemon slices and serve hot.