This is a low budget, quick and easy variation of hot and sour soup. The chicken and cabbage are added to make this yummy soup more filling.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Pour chicken broth into a large pot. Stir in hot pepper flakes, vinegar, soy sauce, lemon grass, fish sauce, black pepper, garlic powder, and onion. Bring to a boil over high heat, then reduce heat to medium-low and keep at a simmer.

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  • Meanwhile, heat olive oil in a skillet over medium-high heat. Stir in cubed chicken, and cook until no longer pink in the center, about 5 minutes. Stir chicken into the simmering soup along with the cabbage and bean sprouts. Simmer until the cabbage is tender, about 10 minutes.

  • Remove the pot from the heat, and slowly stir in the beaten egg, then gently stir in the chopped parsley. Serve immediately.

Nutrition Facts

184 calories; 2.9 g total fat; 61 mg cholesterol; 637 mg sodium. 25.7 g carbohydrates; 15.4 g protein; Full Nutrition

Reviews (36)

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52 Ratings
  • 5 star values: 26
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0