Copyright John Paul Urizar
www.johnpaulurizar.com.au
This is a "healthed up" version of a classic sweet and sour soup and according to JP our food photographer is the best he's ever tasted. Do invest in a great quality chicken stock with no added MSG in its many guises.
Pound the chilli, garlic and rice syrup together to form a paste. Pour the chicken stock into a pan with the sliced chicken, soy sauce, shitake mushrooms and chilli paste and simmer gently for ten minutes.
Add the pepper, vinegar and bamboo shoots and simmer for a further three minutes.
Mix the ground kudzu in 2 tablespoons of cold water to a smooth paste and add to the soup to simmer for a further five minutes.
Beat egg in a small jug and slowly pour it into the soup stirring as you pour.
Serve the soup with chopped shallots over the top.
Note: Kudzu is from a root and as acts as a natural thickener. It has an alkalising effect on the body and is gluten free. Available from health food stores.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 25 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 588 kj |
| Calories | 141 kcal |
| Fat | 4.8 g |
| Saturated Fat | 1.7 g |
| Total Carbohydrate | 7.8 g |
| Total Protein | 15.9 g |
| Fibre | 1.2 g |
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