When the craving for something warm, spicy, and soothing hits, nothing satisfies quite like a bowl of homemade soup. Enter the Spicy and Tangy Chicken Tenderloin Soup – an ideal blend of heat, tang, and hearty goodness that transforms ordinary mealtime into a memorable experience. This dish is perfect for those who appreciate bold flavors combined with simple, wholesome ingredients. Let’s dive into what makes this soup a must-try and how you can recreate it in your own kitchen with ease.
The Flavor Profile
This soup is a symphony of contrasting yet harmonious flavors. The spice comes from a touch of chili sauce, balanced beautifully by the tanginess of rice vinegar. The tender chicken slices absorb these flavors while the mushrooms, bamboo shoots, and red bell peppers contribute an earthy and slightly sweet dimension. Finished with a touch of soy sauce, black pepper, and white pepper, this dish truly hits all the right notes.
Ingredients You’ll Need
- 2 cups chicken stock
- 1 tablespoon olive oil
- 1 boneless chicken tenderloin, sliced thinly
- 1 cup mushrooms, sliced
- 1/2 cup bamboo shoots, julienned
- 1/4 cup red bell pepper, julienned
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 egg, lightly beaten
- 2 green onions, chopped
- Salt to taste
Simple Steps to Prepare
- Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the thinly sliced chicken tenderloin and cook until it is no longer pink, ensuring the meat remains tender.
- Sauté the Vegetables: Toss in the mushrooms, bamboo shoots, red bell pepper, and minced garlic. Sauté for 3-4 minutes, letting the vegetables soften and release their natural flavors.
- Add the Stock and Seasonings: Pour the chicken stock into the pot and bring it to a gentle boil. Stir in the soy sauce, rice vinegar, chili sauce, black pepper, and white pepper to layer in the soup’s signature tangy and spicy profile.
- Thicken the Soup: Reduce the heat to a simmer and add the cornstarch-water mixture. Stir continuously as the soup thickens to your desired consistency.
- Create Egg Ribbons: Slowly drizzle the beaten egg into the simmering soup while stirring gently. This step will create delicate ribbons, enhancing both the texture and presentation.
- Finish and Serve: Remove the pot from heat and add salt as needed. Garnish with freshly chopped green onions for a burst of freshness and serve hot.
Tips for the Perfect Soup
- Adjust the Heat: Feel free to tweak the amount of chili sauce for more or less spice according to your preference.
- Add More Veggies: For extra crunch and nutrition, consider adding thinly sliced carrots or bok choy.
- Serve with Sides: Pair this soup with crusty bread or steamed rice for a more filling meal.
Why You Should Try This Recipe
Aside from being delicious, this Spicy and Tangy Chicken Tenderloin Soup is straightforward and quick to prepare. It brings a restaurant-quality dish to your home, perfect for cozy nights or when you need a satisfying lunch. The combination of protein-rich chicken, vibrant vegetables, and a kick of spice makes this dish a nutritious option that doesn’t skimp on flavor.
Give this recipe a try and experience how a simple yet flavorful dish can transform your mealtime into something special. Enjoy the warm embrace of spices and tangy notes with every spoonful, and make this soup a staple in your recipe collection.
Spicy and Tangy Chicken Tenderloin Soup
Description
Transform your mealtime with this quick and easy Spicy and Tangy Chicken Tenderloin Soup. It’s the perfect balance of spicy and tangy flavors, packed with delicious ingredients. Follow this straightforward recipe and enjoy a comforting bowl in no time.
Ingredients
– 2 cups chicken stock
– 1 tablespoon olive oil
– 1 boneless chicken tenderloin, sliced thinly
– 1 cup mushrooms, sliced
– 1/2 cup bamboo shoots, julienned
– 1/4 cup red bell pepper, julienned
– 1 clove garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon chili sauce
– 1/4 teaspoon black pepper
– 1/4 teaspoon white pepper
– 1 tablespoon cornstarch mixed with 2 tablespoons water
– 1 egg, lightly beaten
– 2 green onions, chopped
– Salt to taste
Instructions
1. In a large pot, heat the olive oil over medium heat. Add the chicken tenderloin slices and cook until they are no longer pink.
2. Add the mushrooms, bamboo shoots, red bell pepper, and garlic to the pot. Saut for 3-4 minutes until the vegetables begin to soften.
3. Pour in the chicken stock and bring to a gentle boil.
4. Stir in the soy sauce, rice vinegar, chili sauce, black pepper, and white pepper.
5. Reduce the heat to a simmer and add the cornstarch mixture. Stir continuously until the soup starts to thicken.
6. Slowly drizzle the beaten egg into the soup while stirring gently to create ribbons.
7. Remove from heat, add salt to taste, and garnish with green onions before serving.