hot & sour chicken noodle soup
Delicious hits all the notes, sweet, sour, spicy, umami,. I have the recipe for the leek haystacks on JAP also.
prep time
10 Min
cook time
50 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 8 cups asian chicken stock
- 2 cups pineapple juice
- 1/4 cup rice vinegar
- 2 tablespoons fresh ginger grated
- 6 cloves garlic minced
- 1 tablespoon chili paste
- 1/4 cup brown sugar
- 1/2 cup rice wine or dry sherry
- 1/4 cup each fish sauce, ketchup, and lime juice
- 3 boneless skinless chicken thighs cut into chunks
- 2 cups shiitake and oyster mushrooms chopped
- 1 bunch green onions chopped
- 8 ounces rice noodles
- fresh cilantro and leek haystacks for garnish
How To Make hot & sour chicken noodle soup
-
Step 1Combine the pineapple juice, vinegar, ginger, garlic, chili paste, & brown sugar. Bring to a boil. Boil for 10 minutes to reduce it a bit. Add the Asian stock, wine, and ketchup turn heat to low and simmer 30 minutes.
-
Step 2Stir in the fish sauce, lime juice, chicken cubes, and mushrooms. Stir heat to med. high and cook 10 minutes. Meanwhile cook the rice noodles as directed on package and drain.
-
Step 3Add the noodles, and green onions to the soup. Cook 2 minutes. Serve garnished with cilantro and leek haystacks.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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