Hot and sour chicken soup

There’s something magical about a bowl of hot and sour chicken soup, especially when it’s a cold day and you need a little warmth in your life. This soup has roots in Chinese cuisine but has found its way into kitchens all around the world, including mine.

My first encounter with Hot and Sour Chicken Soup was at a small, cosy restaurant. I remember being curious about the name and what it would taste like. The first sip was a revelation. It was rich and flavourful, with just the right amount of heat to make my nose tingle and a tang that lingered on my tongue. I was hooked, and ever since that day, it’s become a regular dish in my kitchen.

Hot and Sour Chicken Soup is also easy to prepare. Start by making the broth or using a good-quality store-bought version. Then, cook the vegetables and chicken in the broth, adding seasoning and thickening the soup as needed. Finally, finish with a swirl of beaten eggs for a silky texture.

What makes Hot and Sour Chicken Soup so special is the balance of flavours. The “hot” comes from the spice—usually in the form of pepper or chilli sauce—while the “sour” comes from vinegar. The broth is made from chicken, giving it a deep, rich base. The addition of soy sauce and garlic brings in those familiar, comforting notes that are synonymous with Chinese cooking.

One of the best things about this soup is its versatility. You can add mushrooms, tofu, bamboo shoots, and even different kinds of vegetables. If you’re a fan of more protein, you can load it up with extra chicken. If you prefer a more plant-based version, you can skip the meat altogether and still have a delicious, satisfying bowl of soup. The key is to adjust the flavours to your liking—if you want it spicier, add more chilli sauce; if you love that sour punch, add more vinegar.

A comforting bowl of hot and sour chicken soup – spicy, tangy, and loaded with tender chicken and fresh veggies for the perfect cosy meal!

Making Hot and Sour Chicken Soup at home might seem intimidating at first, especially if you’ve only had it in restaurants. But trust me, it’s easier than you think. The ingredients are simple, and the process is straightforward. Once you’ve gathered everything, it’s mostly a matter of simmering and stirring. Plus, when you make it yourself, you get to control the flavours completely, tailoring it exactly to your taste.

This soup is perfect for those days when you’re feeling under the weather or when you need a little pick-me-up. It’s also great as a starter for a larger meal or as a main dish with some steamed rice on the side. Whenever I make it, it fills my kitchen with an irresistible aroma that makes everyone in the house gather around, bowls in hand, ready to dig in.

Pair this hot and sour chicken soup with a slice of homemade bread for a complete and comforting meal – check out our bread recipes for the perfect match!

So, whether you’re new to Hot and Sour Chicken Soup or it’s already a favourite, I encourage you to give it a try in your own kitchen. This soup is perfect for a cosy meal on a chilly day. It’s also a great choice for a light but satisfying dinner. Serve it with some steamed rice or noodles for a complete meal. Happy cooking!

Hot and sour chicken soup

Print Recipe

Hot and Sour Chicken Soup is a flavourful dish that balances tangy and spicy flavours with tender chicken, mushrooms, and other vegetables in a rich broth. The soup is thickened with a cornstarch slurry and finished with egg ribbons. It's a comforting and savoury meal perfect for warming up on a cold day.

Course Soup

Cuisine Indo-chinese

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings 5

Author sumisculinarynotes

Ingredients

• 300 gms of chicken bone-in or boneless chicken parts (like thighs, legs, or a mix
• 1.5 litres of water or as needed
• 2 tbsp light soy sauce
• 2 tbsp vinegar
• 1 tsp garlic powder or 3 cloves of minced garlic
• 11/2 tbsp chilli sauce adjust to taste
• 1 tsp sesame oil
• 1 tsp sugar optional
• 1 tsp white pepper adjust to taste
• 3 large mushrooms thinly sliced (shiitake or button mushrooms work well, optional)
• ½ cup cabbage julienned
• ½ cup carrot julienned
• ¼ cup capsicum julienned
• 4 tbsp cornstarch to thicken the soup
• 2 eggs lightly beaten
• 2 green onions sliced
• Pepper and salt to taste
• Extra chili sauce or vinegar for serving

Instructions

• Heat a large pot, add a teaspoon of sesame oil and add the chicken. Once the chicken turns to white colour add 1.5 litres of water and boil over medium heat for about 15 to 25 minutes. Skim off any foam that rises to the surface.
• Once the chicken is fully cooked and the broth is rich in flavour, remove the chicken pieces from the broth and set them aside. Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones. Set aside the shredded chicken for the soup.
• Add the soy sauce, vinegar, chilli sauce, white or black pepper powder and garlic powder. Stir to combine. Boil this for 5 minutes.
• Add the sliced carrots, the white part of the spring onions and cabbage to the pot. Let it simmer for about 5-7 minutes until the vegetables are tender.
• Stir in the shredded chicken, mushroom, capsicum and a teaspoon of sugar (if using). Let it simmer for another 5-7 minutes to heat through.
• In a small bowl combine 4 tbsps of cornstarch with a few tablespoons of water. The liquid must be cold to prevent the cornstarch from clumping. Stir the cornstarch and water together until the mixture is completely smooth and free of lumps. It should have a consistency similar to milk.
• Slowly add the cornstarch mixture to the simmering or boiling soup while stirring continuously. Continue to cook until the soup thickens, about 2-3 minutes.
• Slowly drizzle the beaten eggs into the soup while gently stirring in one direction to create egg ribbons.
• Adjust the seasoning with extra vinegar, chilli sauce or pepper to taste.
• Serve the soup hot, garnished with sliced green onions.
• Enjoy your Hot and Sour Chicken Soup!

Notes

This soup is best served piping hot. Reheat it gently if needed before serving to maintain its full flavour and texture.

Make your chicken broth from scratch. It adds richness to the soup, making it more flavourful than store-bought versions.

Adjust the hot (spicy) and sour elements to your taste. You can increase the chilli sauce or pepper for more heat or add extra vinegar for more tanginess.

Add the vegetables in stages based on their cooking times. For example, carrots take a bit longer to cook than mushrooms, so add them earlier.

When adding the beaten eggs, pour them slowly while stirring the soup in one direction. This creates beautiful, silky egg ribbons instead of clumps.

Add the cornstarch slurry slowly while stirring the soup to control the thickness. You can always add more if needed, but it’s harder to thin the soup once it’s too thick.

Frequently Asked Questions