Hot and Sour Chicken Soup with Quick Pickled Mushrooms, Radishes and Red Onion

Serves	2 to 3 servings
Prep time	25 minutes
Cook time	15 minutes
Total time	40 minutes
Meal type	Lunch, Snack, Soup
Misc	Serve Hot
Occasion	Casual Party, Formal Party
Region	Chinese
By author	Karen S Burns-Booth

A delicious and authentic Hot and Sour Soup with chicken that is topped with a fabulous quick pickle of mushrooms, radishes and red onion for the final flourish. The pickle is ready in 15 minutes using some Sarson's Pickle in 15 Minutes Vinegar and sits quite happily doing its thing whilst you make the soup!

Ingredients

large bunch of fresh coriander leaves (roughly chopped)

Quick Pickle

75g small mushrooms (sliced thinly)
50g radishes (thinly sliced)
1/2 red onion (peeled and thinly sliced)
handful of coriander leaves (roughly chopped)
Sarson's Pickle in 15 Minutes vinegar blend

Hot and Sour Soup

1 large skinned and boned chicken breast (very thinly sliced)
1 teaspoon sesame oil
25g small mushrooms (halved)
1 small red chilli (de-seeded and diced thinly)
140g Stir Fry rice noodles
1/2 red onion (peeled and thinly sliced)
2.5cm piece fresh ginger (peeled and very finely diced)
600ml vegetable stock
2 tablespoons Mirin rice wine vinegar
1 tablespoon Shaohsing rice wine
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 spring onions (trimmed and sliced)

Note

Directions

Step 1	Make the Quick Pickle first; place the prepared and sliced mushrooms, radishes, red onion and the chopped coriander leaves into a large shallow dish, and pour over the Sarson's Pickle in 15 Minutes vinegar blend so that all the vegetables are covered. Press them down into the vinegar with a spoon and leave to one side for 15 minutes.
Step 2	Meanwhile make the Hot and Sour Soup; heat the oil in a wok and add the sliced chicken breast, stir fry over a high heat until it is cooked and is slightly browned. Add the remaining ingredients, except the stock, soy sauce, coriander and spring onions, and saute for 2 to 4 minutes.
Step 3	Add the stock with the rice wine vinegar and both of the soy sauces, stir and simmer for 3 o 4 minutes until the soup is piping hot.
Step 4	Scatter the coriander leaves and spring onions over the soup and serve immediately into large bowls.
Step 5	Spoon the Quick Pickle over the top of the soup, with some of the pickling vinegar if a sourer taste is required. Any quick pickle that is left over can be kept in the fridge and served again with any Asian inspired recipes.