Appetizers / Soups / Salads

Hot and sour soup with summer vegetables is for Soup.

Hot and sour soup with summer vegetables takes 20 minutes to prepare.

Hot and sour soup with summer vegetables takes 10 minutes to cook.

Hot and sour soup with summer vegetables makes 4 servings.

The ingredients for Hot and sour soup with summer vegetables are:

8 cups Chicken stock, home-prepared or low salt
8 oz Chicken Breast, no skin,
1 cup fresh corn kernels
1/3 cup fresh shelled peas
1/4 cup ripeTomatoes, seeded and diced
2 Scallions,
2 T basil leaves slivered ( thai basil if available)
3 T Pearl River Bridge Mushroom Dark Soy Sauce
7T Rice Vinegar
1 Egg White,
1 T dry sherry
4 T cornstarch
salt and pepper

Here is how you make Hot and sour soup with summer vegetables:

1 cut chicken breast into thin slivers2. mix sherry, 1 T cornstarch and egg white in bowl and add chicken . Cover and refridgerate 2-4 hours 3. Cut kernals from corn 4 Bring large pot of water to boil and blanch corn kernels 30 sec , drain and put in ice water to stop cooking , when cool drain again 5 blanch peas 1 minute drain and put in ice water and drain again6 seed tomatoes and cut into small dice7 cut basil into thin slivers8 cut green onions into thin circles9 mix remaining cornstarch with 1/2 cup cold chicken stock and set aside10 Bring large pot of water to just boil and cook chicken stirring to sepatate strip , cook just until white on outsides and still pink in the middle drain and spread on plate to cool11. Bring broth to a simmer and add mushroom soy sauce, taste and add salt and pepper as needed 12 add vinegar taste again and add more if needed broth should have a nice zing but not be too sour . 13 give cornstartch mixture another stir then add to simmering broth and cook stirring for 1-2 minutes until soup has thickened slightly and is glossy Divide chicken and veges between heated bowls then pour hot broth over finish with basil and scallionsServing Size:? serves 4 as main course or 8 as side courseNumber of Servings: 4Recipe submitted by SparkPeople user KARENCRAFTER.

The nutritional information for Hot and sour soup with summer vegetables is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 334.6

• Total Fat: 7.0 g
• Cholesterol: 47.3 mg
• Sodium: 1,353.1 mg
• Total Carbs: 37.2 g
• Dietary Fiber: 2.0 g
• Protein: 29.1 g

Hot and sour soup with summer vegetables is Asian cuisine.