Sweet and Sour Soup

 

For 6 servings

• 250 ml lukewarm water
• 6 dried shiitake mushrooms
• 15 ml vegetable oil
• 2 garlic cloves, minced
• 30 ml fresh ginger, peeled and chopped
• 1 liter chicken broth
• 15 ml lemongrass, grated
• 15 ml sambal oelek
• 60 ml soy sauce
• 60 ml rice vinegar
• 5 ml sesame oil
• 250 ml firm tofu, cut into 1cm cubes
• 1 chicken breast
• 30 ml cornstarch
• 1 egg, beaten
• Salt and pepper
• 2 green onions, minced
• Fresh cilantro, chopped

1. Pour warm water over the mushrooms to rehydrate them; let stand 15 minutes.
2. Remove the mushrooms from the water and slice them thinly; save the soaking water for the soup.
3. In a large saucepan, heat the oil and sauté the garlic and ginger for 1 to 2 minutes.
4. Pour in the chicken broth and the mushroom soaking water; add lemongrass, sambal oelek, soy sauce, rice vinegar, sesame oil, tofu cubes and chicken breast.
5. Let simmer for 20 minutes over low heat.
6. Remove chicken breast from soup and shred meat; to book.
7. In a small bowl, dilute the starch in 60 ml of water; pour the mixture into the soup and bring to a boil to thicken it slightly.
8. Pour in the beaten egg and gently stir the contents of the pan; cook 30 seconds without stirring.
9. Add chicken, green onions and cilantro; season, stir and serve.

BON APPÉTIT