Name: Slow-cooker chicken hot and sour soup
Cook time: 510 min
Total time: 510 min
Yield: 6
Ingredients: Chicken hot & sour soup; 1.6 kilogram whole chicken, fat and skin removed; 2 (240g) carrots, coarsely chopped; 2 (300g) stalks celery, trimmed, coarsely chopped; 1 (200g) brown onion, coarsely chopped; 10 cup (2.5l) water; 6 fresh kaffir lime leaves, crushed; 2 10cm stalks lemon grass, bruised; 1 1/2 tablespoon grated fresh ginger; 2 fresh long red chillies, thinly sliced, plus extra for garnish; 1/2 cup (125ml) lime juice; 1/2 cup (125ml) fish sauce; 3 teaspoon brown sugar; 425 gram canned straw mushrooms, rinsed, drained; 2 (300g) baby buk choy, trimmed, coarsely chopped; 200 gram rice vermicelli noodles; 1/2 cup firmly packed fresh coriander leaves

Slow-cooker chicken hot and sour soup

We love slow cookers - simply pop all your ingredients into the cooker and come back to a warming, flavour-packed dish. This zesty hot and sour chicken soup tastes absolutely amazing after several hours of slow-cooking.

Serves 6

Cook

8H 30M

Ingredients

Chicken hot & sour soup

1.6 kilogram whole chicken, fat and skin removed

2 (240g) carrots, coarsely chopped

2 (300g) stalks celery, trimmed, coarsely chopped

1 (200g) brown onion, coarsely chopped

10 cup (2.5l) water

6 fresh kaffir lime leaves, crushed

2 10cm stalks lemon grass, bruised

1 1/2 tablespoon grated fresh ginger

2 fresh long red chillies, thinly sliced, plus extra for garnish

1/2 cup (125ml) lime juice

1/2 cup (125ml) fish sauce

3 teaspoon brown sugar

425 gram canned straw mushrooms, rinsed, drained

2 (300g) baby buk choy, trimmed, coarsely chopped

200 gram rice vermicelli noodles

1/2 cup firmly packed fresh coriander leaves

Method

Chicken hot & sour soup

1.Place chicken, carrot, celery, onion and the water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours.

2.Carefully remove chicken from cooker; shred the meat coarsely using two forks. Discard bones. Strain cooking liquid through muslin-lined sieve or colander and discard solids.

3.Return strained liquid to cooker with lime leaves, lemon grass, ginger, chilli, juice, sauce, sugar, mushrooms and chicken. Cook, covered, on high for 30 minutes. Stir in buk choy.

4.Meanwhile, place noodles in a medium heatproof bowl and cover with boiling water. Stand 10 minutes or until softened, drain. Divide noodles among serving bowls. Ladle hot soup over noodles. Serve sprinkled with coriander and fresh sliced chilli, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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