There’s nothing quite like a warm, flavorful bowl of soup to chase away the chill of a long day or to lift your spirits when you’re in need of a comforting meal. Enter the Spicy and Tangy Chicken Tenderloin Soup—a recipe that’s set to become a staple in your comfort food repertoire. Packed with bold, aromatic flavors and a hint of spice, this quick and easy dish will have you reaching for seconds.
Why You’ll Love This Soup
This soup stands out because it’s a perfect balance of spicy, tangy, and savory flavors. The combination of garlic, ginger, and red chili provides a base that’s both warming and invigorating, while the soy sauce and rice vinegar add a delightful umami and tang. The chicken tenderloin is tender and absorbs the rich broth beautifully, making each bite a burst of flavor. The silky ribbons of egg and the crunch of bamboo shoots and mushrooms give this soup a pleasing texture that’s both hearty and satisfying.
Ingredients You’ll Need:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 1 red chili, chopped
- 1 pound chicken tenderloin, thinly sliced
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste or Sriracha
- 1 cup sliced mushrooms
- 1 cup bamboo shoots, sliced
- 1 egg, lightly beaten
- 2 scallions, thinly sliced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, ginger, and chopped red chili. Stir and sauté until they release their aroma, about 1 minute.
2. Cook the Chicken
Add the thinly sliced chicken tenderloin to the pot. Stir and cook until the chicken is no longer pink.
3. Build the Broth
Pour in the chicken broth, soy sauce, rice vinegar, and chili paste (or Sriracha). Bring this fragrant mixture to a gentle simmer.
4. Add Vegetables
Toss in the sliced mushrooms and bamboo shoots, letting them cook for about 5 minutes to enhance the flavors and textures.
5. Create Egg Ribbons
Gently drizzle the beaten egg into the soup while stirring slowly to create delicate egg ribbons that enrich the broth.
6. Thicken the Soup
Add the cornstarch mixture to the pot, stirring until the soup thickens to your liking.
7. Season and Serve
Taste and adjust seasoning with salt and pepper as needed. Finish by garnishing the soup with thinly sliced scallions for a fresh, vibrant touch.
Tips for the Perfect Bowl:
- Adjust the spice: For those who prefer a milder soup, reduce the amount of red chili or use a milder chili paste.
- Add more veggies: Feel free to incorporate other vegetables like bok choy or snap peas for added crunch.
- Serve with a side: This soup pairs wonderfully with steamed rice or a slice of crusty bread to soak up the rich broth.
Final Thoughts
Spicy and Tangy Chicken Tenderloin Soup is the ultimate dish for those moments when you crave something comforting yet bold. It’s simple enough for a weeknight dinner but special enough to impress guests. With each spoonful, you’ll savor the layers of flavor and the heartwarming goodness it brings to your table. Whether it’s a chilly evening or you simply need a bowl of comfort, this soup is sure to become a household favorite.
Try it out and discover your new go-to comfort meal!
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Spicy and Tangy Chicken Tenderloin Soup
Description
Warm up with this inviting and vibrant Spicy and Tangy Chicken Tenderloin Soup. Packed with bold flavors, this quick and easy recipe will become your go-to comfort food when you’re craving something both spicy and tangy.
Ingredients
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1-inch piece ginger, peeled and minced
– 1 red chili, chopped
– 1 pound chicken tenderloin, thinly sliced
– 4 cups chicken broth
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon chili paste or Sriracha
– 1 cup sliced mushrooms
– 1 cup bamboo shoots, sliced
– 1 egg, lightly beaten
– 2 scallions, thinly sliced
– 1 tablespoon cornstarch mixed with 2 tablespoons water
– Salt and pepper to taste
Instructions
1. Heat the vegetable oil in a large pot over medium heat. Add the garlic, ginger, and red chili. Sauté until fragrant, about 1 minute.
2. Add the chicken tenderloin slices to the pot and cook until they are no longer pink.
3. Pour in the chicken broth, soy sauce, rice vinegar, and chili paste. Bring the mixture to a simmer.
4. Add the mushrooms and bamboo shoots. Cook for about 5 minutes.
5. Slowly drizzle the beaten egg into the soup while stirring gently to create egg ribbons.
6. Add the cornstarch mixture to the soup and stir until the soup thickens.
7. Season with salt and pepper according to your taste.
8. Garnish the soup with sliced scallions before serving.