Szechuan Soup

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba, Aatu Kal Paya

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Ingredients

  • 1 cup - thinly stripped tofu
  • 1/4 cup - shredded bamboo shoots
  • 2 tbsp - shredded carrot
  • 1/4 cup - thinly sliced mushroom
  • 1 cup - thin strip of chicken meat or lean pork
  • 1/2 cup - finely chopped spring onion
  • 1/2 cup - water chestnut, thinly sliced
  • 2 - garlic cloves, finely chopped
  • 1 tbsp - fresh grated ginger
  • 2-3 - red hot chillies, deseeded and cut into thin strips
  • 2 - eggs
  • 1 tbsp - soy sauce
  • 1/2 tsp - chilli sauce
  • 2 tbsp - vinegar
  • 1 tsp - corn-starch
  • 3 cups - chicken stock
  • 2 cups - water
  • 1 tbsp - sesame oil
  • Salt - as per taste
  • Pepper - as per taste

How to Make Szechuan Soup

  • Put mushroom in boiling water. Cover with lid, remove from fire and let it stand for 20-30 mins.
  • Drain and keep aside.
  • Heat oil in a sauce pan.
  • Saute mushroom, ginger and garlic for 2 mins.
  • Add chicken pieces.
  • Let it cook till it turns white.
  • Add bamboo shoots and carrots.
  • Cook for another 2 mins.
  • Add water and chicken stock and bring it to boil.
  • Simmer for 5 mins.
  • Dissolve corn-starch in 3 tbsp water.
  • Slowly stir mixture into soup.
  • Stir till soup boils.
  • Add water chestnut, vinegar and soy sauce.
  • Add tofu, spring onion, salt and pepper.
  • Bring it to boil again.
  • Beat the eggs.
  • Slowly pour the eggs, stirring soup vigorously.
  • Serve hot.

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