Sopa Agripicante Recipe

Sauté aromatics

In a large saucepan or medium pot, heat 1 tsp vegetable oil over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add the minced garlic and julienned ginger and cook 30–45 seconds until fragrant, stirring so they don't brown.

Add chicken and liquids

Add the cut chicken pieces and cook 1–2 minutes, just until the edges turn opaque. Pour in 6 cups chicken broth and 1 cup water, then add the bay leaf. Bring to a gentle simmer over medium-high heat.

Skim any foam from the surface, reduce heat to medium-low and simmer gently for 8–10 minutes until the chicken is cooked through and the broth is flavored.

Add the sliced carrots and mushrooms to the simmering broth and cook 3–4 minutes until carrots begin to soften but remain slightly crisp. Add the bamboo shoots and the white parts of the green onions and simmer another 1–2 minutes to heat through.

Taste the broth for seasoning and texture before adding the finishing components; adjust salt if needed (start with the 1 tsp salt, add more to taste later).

Stir together 3 tbsp fresh lime juice, 1 tbsp rice vinegar, 2 tbsp soy sauce, 2 tsp chili-garlic paste, 1 tsp ground white pepper, and 1 tsp toasted sesame oil in a small bowl. Slowly whisk this mixture into the simmering soup, then simmer 1–2 minutes to marry flavors. Taste and adjust lime (add up to 1 tbsp more) or chili to reach desired sour/spicy balance.

Make slurry

Whisk 1 tsp cornstarch into 2 tbsp cold water until smooth to make a slurry. With the soup at a gentle simmer, slowly pour the slurry in while stirring the soup. Simmer 1 minute to slightly thicken.

Add egg ribbon

Slowly drizzle the lightly beaten egg into the simmering soup in a steady stream while stirring gently in one direction to create thin egg ribbons. Turn off the heat after 10–15 seconds and let the residual heat finish setting the egg.

Remove and discard the bay leaf. Stir in the chopped cilantro and the green parts of the sliced green onions. Check final seasoning and add additional salt, lime, or chili if desired.

Ladle hot sopa agripicante into bowls and serve immediately with extra lime wedges and chili-garlic paste on the side for guests to adjust heat.