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.