Vietnamese Sour Spicy Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ liter chicken broth, strong, defatted
- 200 g chicken breast fillet (s), cut into strips
- 3 carrot (s), thinly sliced
- 100 g white cabbae, cut into fine strips
- 100 g bean sprouts
- 20 g Mu-Err mushrooms, dried
- 1 small Can / s pineapple, diced, drained
- 2 tomato (s)
- 1 tablespoon sesame oil
- Lemon juice
- Sambal Oelek or other chili paste
- salt
Print Recipe
Pin Recipe Instructions
- Lightly freeze the chicken breast to make it easier to cut into thin, fine strips. Heat the chicken broth and let the chicken breast strips boil briefly in it, remove and set aside.
- Scald the Mu-err mushrooms with boiling water and let them steep for about 30 minutes. Then cut into fine strips.
- In the meantime, heat the sesame oil in a pan or in a wok and stew the carrot and white cabbage strips until they are firm to the bite, deglaze with a little hot chicken stock, add the pineapple cubes and mushroom strips and season well with lemon juice, salt and chili paste.
- Eight tomatoes, remove the seeds and put 4 pieces per person in a soup bowl. Bring the chicken broth to the boil again vigorously, add everything and pour over the tomatoes as hot as possible.
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