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.
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
Nutrition Facts
Hot and Sour Chicken Soup | Chicken Hot and Sour Soup Recipe
Serving Size
1 servings
Amount per Serving
Calories
175
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Cholesterol
43
mg
14
%
Sodium
881
mg
38
%
Potassium
302
mg
9
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
1060
IU
21
%
Vitamin C
9
mg
11
%
Calcium
53
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.