Chicken Hot and Sour Soup with Red Cabbage
Indulge in the spicy goodness of our Chicken Hot and Sour Soup infused with health-boosting red cabbage, bell peppers, and aromatic ginger garlic. Packed with nutrients and immune-boosting properties, this soup is a flavorful delight!
1 bowl
For 4 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Boosts Immunity: Loaded with vitamin C from red cabbage and bell peppers, this soup strengthens your immune system.
Supports Digestion: Ginger and garlic aid digestion, while fiber-rich vegetables like carrots promote gut health.
Lowers Cholesterol: Chicken stock contains gelatin, which helps lower cholesterol levels.
Antioxidant Rich: Red cabbage is packed with antioxidants, protecting your cells from damage.
Weight Management: With low-calorie ingredients and high fiber content, this soup aids in weight management.
Anti-inflammatory: Ingredients like ginger and garlic possess anti-inflammatory properties, soothing sore throats and reducing inflammation.
180 kcal
in 249g
Protein:
20g
Fats:
3g
Carbs:
15g
Cholesterol:
35mg
Sodium, Na:
750mg
Potassium, K:
380mg
Savor the tantalizing flavors of this Chicken Hot and Sour Soup infused with the vibrant hues of red cabbage. Perfect for chilly evenings or when you crave something comforting yet nutritious, this soup combines the goodness of protein-rich chicken with the zing of fresh vegetables and aromatic spices.
Ingredients
4
200 grams Chicken Breast
50 grams Red Cabbage
1 tablespoon Dark soy sauce
half teaspoon White pepper
half Bell Bell Pepper
1 Serving Onion
1 tablespoon Ginger - garlic paste
1 Carrot Carrot
2 tbsp Corn flour
1 liter Water
1 tablespoon Red chili sauce
2 tbsp Rice vinegar
Tips
Adjust the spice level according to your preference by altering the amount of red chili sauce.
For a vegetarian option, substitute chicken with tofu or additional vegetables.
To enhance the flavor, marinate the chicken in soy sauce and white pepper before adding it to the soup.
Directions
Prepare the Chicken: Marinate the chicken slices with dark soy sauce and white pepper. Set aside for 10 minutes.
Heat the Pan: In a large pot, heat some oil over medium heat. Add minced garlic and grated ginger. Sauté until fragrant.
Add Vegetables: Add sliced onions, bell peppers, shredded red cabbage, and julienned carrots. Stir-fry for 3-4 minutes until slightly softened.
Add Chicken: Add the marinated chicken slices to the pot. Cook until the chicken is no longer pink.
Prepare the Soup Base: In a separate bowl, mix corn flour with water until smooth. Pour the corn flour mixture into the pot, stirring continuously.
Season the Soup: Add red chili sauce and rice vinegar to the soup. Adjust the seasoning according to taste.
Simmer: Let the soup simmer for 10-15 minutes until the flavors meld together and the soup thickens slightly.
Serve: Ladle the hot and sour soup into bowls. Garnish with fresh cilantro or green onions if desired.
Notes
This soup is beneficial for boosting immunity and aiding digestion.
However, individuals with gastrointestinal issues or sensitivity to spicy foods should consume it in moderation.
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