Hot & Sour Chicken & Leek Soup

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This soup is exactly what I crave when the dull days of Winter descend upon the 'Wet' Coast: comforting and light with a good kick of spice from the chiles to warm you up from the inside out. Feel free to improvise with your favourite vegetables - carrots cut on the julienne or crimini mushrooms (baby portobellos) make excellent additions as well. If your town has a Chinese area or at least an Asian market, it's worth venturing out for the black vinegar - a very inexpensive and yet delicious addition to traditional Chinese dishes. Oh, and note: these red chiles pack quite a punch so adjust the heat to your liking or serve on the side for guests that may not like it quite that hot!

Serves 6

  • 2L rich chicken stock

  • 2 large free range chicken breasts boneless & skinless

  • 2 Tbsp ginger root finely minced

  • 1 cup sliced leek whites only

  • 2 small baby bok choy sliced

  • 3-4 fresh radishes sliced thinly

  • 5 Tbsp Chinese black vinegar (if you really can’t find this use Worcestershire sauce)

  • 1 Tbsp apple cider vinegar

  • ½ tsp fresh ground black pepper

  • 2 tsp toasted sesame oil

  • ¼ cup cilantro leaves

  • Sliced red chilies (optional)

In a medium stock pot cover the chicken breasts with the stock and bring to a boil - simmer 10 minutes. Remove from heat, cover, and let sit 10 minutes. Remove the breasts, cool, and shred but keep the pieces a fairly good size.

Strain the stock and add the leeks, ginger, black pepper, and vinegars - simmer 15 minutes more. Add the bok choy and radishes and simmer 5 minutes add the chicken and sesame oil. Serve hot garnished with the cilantro and chilies.

soupsdanielle acken