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Hot & Sour Chicken Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 medium red onion, peeled and finely sliced
  • 1 bird's eye chilli, very finely chopped
  • 2 tablespoons vegetable oil
  • 1 Knorr Chicken Stock Cube
  • 4 tablespoons rice vinegar
  • 2 tablespoons reduced-salt soy sauce
  • 50 g rice vermicelli
  • 200 g cooked chicken breast, cut into 1 cm slices
  • 6 spring onions, washed and finely sliced

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

186kcal

Energy (kJ)

779kJ

Protein (g)

11.2g

Carbohydrate incl. fibre (g)

15.1g

Carbohydrate excl. fibre (g)

14.0g

Sugar (g)

1.8g

Fibre (g)

1.1g

Fat (g)

8.7g

Saturated fat (g)

1.8g

Unsaturated fat (g)

6.2g

Monounsaturated fat (g)

2.0g

Polyunsaturated fat (g)

4.2g

Trans fat (g)

0.0g

Cholesterol (mg)

25mg

Sodium (mg)

672mg

Salt (g)

1.68g

Vitamin A (IU)

233IU

Vitamin C (mg)

6.1mg

Calcium (mg)

28mg

Iron (mg)

0.84mg

Potassium (mg)

183mg

Total

745kcal

3117kJ

45.0g

60.3g

56.0g

7.3g

4.3g

35.0g

7.1g

24.9g

8.0g

16.9g

0.1g

99mg

2688mg

6.72g

933IU

24.2mg

113mg

3.37mg

732mg


  • 1 In a 3-litre saucepan, fry the onion and chilli in the oil for 2 minutes over a medium heat.
  • 2 Boil the kettle. Measure out 900ml of boiling water in a measuring jug, then crumble in the Knorr Chicken Stock Cube and stir to make a stock.
  • 3 Pour it into the pan with the vinegar and soy sauce. Season to taste, then bring to a simmer.
  • 4 Break in the rice vermicelli and stir.
  • 5 Divide the chicken strips between 4 serving bowls. Ladle in the soup and garnish with the spring onions.