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Oriental Sour & Spicy Chicken Soup

Wonderful oriental soup with some kick. Add some Siracha sauce when serving. Tapatio will also work if you don’t have the Siracha.


  • 2 boneless skinless chicken breasts chopped in to bite sized pieces
  • 2 tbls olive oil
  • 6 oz oriental noodles of your choice (wide or thin)
  • 2 tbls pealed and minced ginger root
  • 6 large portabela mushrooms sliced
  • 1 can of tiny oriental corn cobs (drain and rinse)
  • 1 can bean sprouts (drain and rinse)
  • 1 tbls red wine vinegar
  • 2 tbls low sodium soy sauce
  • 1 tbls balsamic vinegar
  • 3 cups beef, chicken or vegetable broth. (lower sodium brand)
  • 1 jalapeno or serreno pepper minced
  • 1 tbls corn starch mixed with 2 tbls cold water
  • ground black pepper to taste


  • Add 1 tbls olive oil to wok or large frying pan
  • Heat oil on low medium flame
  • Add chopped chicken and cook until done (no pink in center)
  • Remove chicken when done and set aside for later
  • In a small pot, add 4 cups of water and bring to a boil
  • Add pasta and cook as package directs
  • Pour pasta in to strainer and rinse well then set aside for later
  • Add 1 tbls olive oil to wok
  • Heat oil on low medium flame
  • Add minced ginger root
  • Add sliced mushrooms
  • Cook until soft (approx 3 mins)
  • Add 2 tbls of water to keep from burning
  • Add seeded and minced jalapeno or serreno pepper
  • Add red wine vinegar
  • Add soy sauce
  • Add balsamic vinegar
  • Add broth
  • Add corn starch to water and mix well
  • Turn fire to medium high under mushroom sauce and bring to a boil
  • When sauce begins to boil, add corn starch mixture
  • Stir on medium high flame for 2 mins

To serve:

  • Add a handfull of pasta to a bowl
  • Add a small handfull of bean sprouts on top of pasta
  • Add 6 or 7 tiny corn cobs
  • Add a small handfull of chopped chicken
  • Ladel sauce over all until ingredients are just covered
  • Offer Saracha or Tapatio sauce and soy sauce when serving to stir in to soup