Hot & Sour Soup
Cold days call for hot soup…hot and sour soup that is! 🍲 Cooking can be tough on days when I need to make something allergy friendly for Musa alongside our own meals. This soup turned out to be a good option for all of us.
This #top8free soup can be customized to your taste. Musa isn’t a big fan of spicy foods so I only added 1 small jalapeño but you can add up to 2-3. Soy sauce isn’t a must either if you have a soy allergy or just don’t have it on hand. Any veggies can be added or omitted depending on preference and availability.
Makes 8 to 10 servings.
- Chop 2 chicken breasts in to 8-10 big pieces.
- Fill a pot with 8 cups of water.
- Boil the chicken on high for 30 minutes.
- Take out chicken and shred.
- Lower flame to medium heat and add chicken back in with all veggies (shredded carrots(2), thinly sliced green pepper (1), 2 cups of bean sprouts)
- After 5 minutes, add 2 tablespoons of sugar, 2 tablespoons of salt, one 20oz can of crushed tomatoes, 5 tablespoons of ketchup, 1 diced and seeded jalapeño pepper. (Optional- add 2 tablespoons of soy sauce). Stir and let cook for 10 minutes.
- Add corn flour paste- about 4 tablespoons of corn flour and water.
- Stir and simmer well
- Taste and adjust to taste.
- Before serving add a half a bunch of chopped cilantro. Enjoy!