- 10 cups chicken broth
- 1 teaspoon hot pepper flakes
- 1/4 cup red wine vinegar
- 1/4 cup soy sauce
- 1 tablespoon minced lemon grass
- 1 tablespoon fish sauce
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 onion, cut in strips
- 1 teaspoon olive oil
- 1/2 pound skinless, boneless chicken breast meat - cubed
- 1/2 head cabbage, shredded
- 1 cup fresh bean sprouts
- 2 eggs, beaten
- 1/4 cup chopped fresh parsley
- 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.
- 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.
03/04/2017
recipepes.com
Hot and Sour Chicken and Cabbage Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
