John Myers
Sour Spicy Soup in Wok
The perfect sour spicy soup in wok recipe with a picture and simple step-by-step instructions.
- 150 g Chicken breast fillet
- 100 g Celery root
- 1 Carrot approx. 100 g
- 1 Small stick of leek approx. 100 g
- 100 g Corn
- 1 Onion approx. 100 g
- 50 g Brown mushrooms
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 1 Dried red chilli pepper
- 100 g Glass noodles
- 1 tbsp Sunflower oil
- 1,5 liter Chicken broth (6 teaspoons instant)
- 3 tbsp Sweet soy sauce
- 3 tbsp Soy sauce
- 3 tbsp Light rice vinegar
- 3 tbsp Rice wine (sake)
- 1 tbsp Fish sauce
- 1 tbsp Sugar
- 1 tbsp Dried and grated coriander
- 2 tbsp Tapioca starch
- Parsley for garnish
- Wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Peel / clean celeriac and cut into sticks (approx. 5 cm long). Peel the carrot and cut into sticks (approx. 5 cm long). Clean and wash the leek and cut into sticks (approx. 5 cm long). Peel the onion, cut in half and cut into slices / strips. Clean / brush the mushrooms, halve and cut into slices. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Grind the dried chilli in a mortar. Scald glass noodles with boiling water, let stand for a few minutes, drain and roughly cut with kitchen scissors. Heat sunflower oil (1 tbsp) in the wok, fry the chicken breast fillet strips vigorously / stir-fry and slide them to the edge of the wok. Add celeriac strips with diced ginger, diced garlic cloves and diced chili peppers and sauté / stir-fry. Now add the remaining vegetables one after the other (carrot sticks, salmon sticks, onion wedges, mushroom slices and corn) and fry / stir-fry each time. Deglaze / pour in the chicken broth (1.5 liters) and sprinkle with sweet soy sauce (3 tbsp), soy sauce (3 tbsp), light rice vinegar (3 tbsp), rice wine (3 tbsp), fish sauce (1 tbsp), sugar (1 tbsp ) and season with dried / grated coriander. Let everything simmer / boil for about 20 minutes with the lid closed. Finally fold in the glass noodles and thicken with Ta-pioka starch (2 tbsp) dissolved in a little cold water. Serve sour spicy soup in a wok garnished with parsley.
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