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Hot and Sour Chicken Soup | Chicken Hot and Sour Soup Recipe

Hot and Sour Chicken Soup Recipe, as the name suggest this soup has a spicy and tangy taste which makes it so addictive. Delicious peppery soup made with chicken, mixed vegetables, ginger, garlic cooked in a hot and sour broth. Comforting soup which nourishes the soup on a cold winter's day.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soups
Cuisine Chinese, Indo Chinese
Servings 6 servings
Calories 175 kcal

Equipment

  • Cooking pot

Ingredients
  

For Hot and Sour Chicken Soup

  • 1 tablespoon Toasted Sesame Oil
  • 1 tablespoon Ginger peeled & minced
  • 2 tablespoon Garlic peeled & minced
  • 2 Spring Onion (white part) chopped finely
  • ¼ cup Carrot chopped finely
  • ¼ cup Cabbage chopped finely
  • ¼ cup Capsicum | Bell pepper chopped finely
  • ¼ cup Mushrooms chopped finely
  • 1 cup Chicken cooked & shredded
  • ½ cup Tofu chopped (optional)
  • 2 tablespoon Cornstarch
  • 1 large Egg
  • 2 Spring Onion (green part) chopped finely
  • 1 teaspoon Toasted Sesame Oil optional

For Hot and Sour Broth

  • 1 litre Chicken Stock
  • 2 tablespoon Soy sauce
  • 2 tablespoon Vinegar
  • 2 tablespoon Chilli Garlic Paste
  • 2 teaspoon Sugar
  • Salt to taste
  • Black Pepper to taste

Instructions
 

  • Start by making the broth. Take all ingredients given for the broth in a bowl. Mix well. Taste and adjust vinegar, soy sauce, sugar and chilli paste to your taste. Set aside till use.
  • Before making the soup. Mix cornstarch with water to form a slurry. Set aside. In a separate bowl, whisk eggs till mixed. Set this aside till use.
  • Now let's make the soup. Heat oil in a stock pot or casserole. Add in ginger, garlic and spring onion whites. Saute for 1 minute till fragrant.
  • Add in vegetables. I used carrots, capsicum, cabbage, mushrooms. Stir fry the vegetables with ginger and garlic for 1 more minute.
  • Pour the mixed hot and sour broth over the veggies and bring it to a full boil.
  • Once the broth reaches a boil. Add in shredded cooked chicken and tofu cubes. Simmer the flame and let it warm through for couple of minutes in the broth.
  • Now add in the cornstarch slurry and mix gently. The soup will thicken immediately.
  • Reduce the flame to low. Drizzle in the beaten egg little at a time and gently mix. The eggs will form a ribbon like texture.
  • Now turn off the flame, add in spring onion greens and drizzle with some toasted sesame oil. Serve hot.

Video

Notes

  • I used cooked chicken breast which I chopped into small pieces. You can use a rotisserie chicken as well. Any leftover chicken meat can be used. 
  • You can use any vegetables as you prefer. Add more or less as you like. Baby corn, bamboo shoots can be used.
  • This soup taste has to be tangy and spicy, so taste the broth and adjust accordingly.
  • To get restaurant style taste, add MSG | ajinomoto for taste.
  • I used 2 beaten eggs in the soup which resulted in thick soup. If you want slightly thinner consistency, add 1 beaten egg. 
  • Toasted sesame oil enhances the flavour, if you don't have that use regular oil.

Nutrition

Serving: 1servingsCalories: 175kcalCarbohydrates: 15gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 43mgSodium: 881mgPotassium: 302mgFiber: 1gSugar: 6gVitamin A: 1060IUVitamin C: 9mgCalcium: 53mgIron: 1mg
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