Description
This Spicy and Tangy Chicken Tenderloin Soup brings a burst of flavors to your table. Perfect for chilly nights, it’s sure to become a family favorite with its delightful blend of heat and zest. A comforting bowl that satisfies your taste buds and warms your soul.
Ingredients
– 2 tablespoons vegetable oil
– 1 cup cooked chicken tenderloin, shredded
– 4 cups chicken broth
– 1 cup mushrooms, sliced
– 1/2 cup bamboo shoots, julienned
– 1/4 cup rice vinegar
– 2 tablespoons soy sauce
– 1 tablespoon chili paste
– 1 tablespoon cornstarch, mixed with 2 tablespoons water
– 1 egg, lightly beaten
– 2 green onions, sliced
– Salt and pepper to taste
Instructions
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the shredded chicken tenderloin and sauté for 1-2 minutes.
3. Pour in the chicken broth and bring to a boil.
4. Add the mushrooms and bamboo shoots, then reduce the heat to low and simmer for 5 minutes.
5. Stir in the rice vinegar, soy sauce, and chili paste.
6. Mix the cornstarch and water until smooth and gradually add to the soup, stirring constantly to thicken.
7. Slowly drizzle the beaten egg into the soup while stirring gently to create thin strands.
8. Add the green onions and season with salt and pepper to taste.
9. Serve hot and enjoy.