Name: Hot and Sour Chicken Noodle Soup recipe by Affaf Ali at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: Chicken with bones - 300 grams; Noodles - 1 portion; Onions and carrots - 2; Garlic - 13 cloves; Full peppers - 10; Ginger - 2 -1 inch pieces; Beans - 5; Mushroom and Spring onions - 3; Cloves - 2; Capsicum and Lemon rind - A small piece; Soya sauce - 1 to 2 tbsp; Fennel seeds and White Vinegar - 1 tsp; Cornflour - 2 tsp; Water - 1 litre; Parsley leaves and Coriander leaves - a few; Red chili hot sauce Black pepper and Salt as per taste

ABOUT Hot and Sour Chicken Noodle Soup RECIPE

I googled few recipes, then decided to make it my way. First prepared the chicken and veggie stock, which I always felt was a very tedious job. But within one hour the house was smelling aromatic with flavours of veggies, chicken and spices. With few ingredients and sauces piping hot soup was ready. Bon Appétit......

Ingredients Serving: 4

Chicken with bones - 300 grams
Noodles - 1 portion
Onions and carrots - 2
Garlic - 13 cloves
Full peppers - 10
Ginger - 2 -1 inch pieces
Beans - 5
Mushroom and Spring onions - 3
Cloves - 2
Capsicum and Lemon rind - A small piece
Soya sauce - 1 to 2 tbsp
Fennel seeds and White Vinegar - 1 tsp
Cornflour - 2 tsp
Water - 1 litre
Parsley leaves and Coriander leaves - a few
Red chili hot sauce Black pepper and Salt as per taste

Instructions

To make the stock : Combine all ingredients in a big cooking pot & cook for 1 hour on medium flame. Do not pressure cook. Strain the contents and stock separately. Set aside the stock. Retain the chicken pieces and discard rest.
To make the Soup: In a cooking vessel, take some oil. Add finely chopped ginger, garlic and shredded chicken.
Saute till raw smell disappear. Add mushrooms, capsicum and beans. Fry for a minute.
Add soy sauce, red chilly hot sauce, cooked noodles, salt and pepper powder and required amount of stock. Cook for a few minutes.
Add coriander leaves, red chilly slices and spring onion. Drizzle egg in soup while stirring slowly to create long strands and cook for 2 minutes.
Dissolve 2 tsp of corn flour in water and add to the soup to thicken soup.Serve hot.

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