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Hot and Sour Soup


  • 4 ounces shiitake mushrooms, stems removed and caps thinly sliced

  • 1 teaspoon minced garlic

  • 2 teaspoons extra virgin coconut oil

  • 2 (14 ounce) cans chicken broth

  • 2 tablespoons rice vinegar

  • 2 tablespoons soy sauce

  • 1⁄2 teaspoon crushed red pepper flakes or 1 teaspoon chili oil

  • 1 cup shredded cooked chicken

  • 2 cups coleslaw mix or 2 cups shredded napa cabbage

  • 2 tablespoons cold water

  • 1 tablespoon cornstarch

  • 1 teaspoon sesame oil

Total Time: 55 min Prep: 25 min Cook: 30 min
Yield: 4 Level: easy


  1. In a large pot, saute mushrooms and garlic in hot oil over medium heat for 4 minutes, stir frequently.
  2. Add in broth, vinegar, soy sauce, and red pepper flakes; stir; bring to a boil.
  3. Add in chicken and cabbage; lower heat and simmer, uncovered, for 5 minutes.
  4. In a little bowl, add the cold water and cornstarch; stir to combine.
  5. Add to the soup; simmer for 2 minutes or until thickened.
  6. Remove from heat; stir in sesame oil.