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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 2 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 175kcal

Equipment

  • Cooking pot

Ingredients

For Hot and Sour Chicken Soup

  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Ginger peeled & minced
  • 2 tbsp 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 tbsp Cornstarch
  • 1 large Egg
  • 2 Spring Onion (green part) chopped finely
  • 1 tsp Toasted Sesame Oil optional

For Hot and Sour Broth

  • 1 litre Chicken Stock
  • 2 tbsp Soy sauce
  • 2 tbsp Vinegar
  • 2 tbsp Chilli Garlic Paste
  • 2 tsp 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: 1servings | Calories: 175kcal | Carbohydrates: 15g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 881mg | Potassium: 302mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1060IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 1mg
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