Hot and Sour Chicken Soup with Cilantro and Snow Peas
Too sick to leave the couch? Get the man in your life to make this for you—the recipe is that easy.It has become a comfort-food favorite because it pairs that classic of grandmothers everywhere—chicken soup—with a modern, Asian-infused twist. The hot sauce will clear your head, and the leftovers are delicious enough to serve to guests . . . when you feel well enough to have them.
Serves 2 to 4
INGREDIENTS:
- 6 cups chicken stock or low-sodium broth
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 teaspoon finely grated ginger
- ½ tablespoon Sriracha hot sauce
- 1 bunch cilantro, rinsed and retied with string, plus ¼ cup minced fresh cilantro leaves for garnish (optional)
- 1 boneless, skinless chicken breast
- 3 tablespoons lime juice (from 1 to 2 limes)
- ½ cup Chinese snow peas or sugar snap peas, stems removed, peas chopped into 1-inch pieces
- 1 small bunch broccoli (optional), cut into florets
- One 10-ounce box dried egg noodles (optional)
- Salt and freshly ground pepper
INSTRUCTIONS:
- In a medium casserole or Dutch oven, bring the chicken stock to a boil with the shallot, garlic, ginger, Sriracha, bunch of cilantro, and chicken breast. Turn the heat down to low and simmer for about 6 minutes.
- Flip the breast over. Add the lime juice, snow peas, broccoli, and/or noodles (if using), and simmer until the chicken is cooked throughout, about 5 minutes, slightly longer for thicker chicken breasts. When the breast is fully cooked (slit it with a knife to make sure), use tongs to transfer to a cutting board and slice into thin, bite-size pieces.
- Return the meat to the soup. Simmer for 5 minutes longer. Discard the bunch of cilantro and add salt, pepper, lime juice, and Sriracha to taste.
- Garnish with minced cilantro, if desired, and serve.
