Hot and Sour Chicken Soup Recipe – Restaurant Style soup recipe by Thecozyplates

Hot and Sour Chicken Soup is a delicious, warming soup packed with tender shredded chicken, crunchy vegetables, spicy chili, and a tangy vinegar flavor. This easy restaurant-style recipe is perfect for cold evenings and makes a comforting appetizer or light meal.

Why You’ll Love This Recipe:

- Easy to prepare at home

- Ready in about 30 minutes

- Spicy, tangy, and flavorful

- Perfect Pakistani-Chinese restaurant-style taste

- Great for lunch, dinner, or as an appetizer

Recipe Information:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 

Cuisine: Chinese / Pakistani-Chinese

Course: Soup

Difficulty: Easy

Ingredients:

For the Chicken:

- 200 g boneless chicken

- 3 cups water

- ½ teaspoon salt

- ½ teaspoon black pepper

For the Soup:

- 4 cups chicken stock

- ½ cup shredded cabbage

- ½ cup julienned carrot

- ¼ cup sliced mushrooms

- 2 tablespoons soy sauce

- 2 tablespoons chili sauce

- 1 tablespoon tomato ketchup

- 1½ tablespoons white vinegar

- ½ teaspoon black pepper

- ½ teaspoon salt, or to taste

- 1 teaspoon sugar

- 3 tablespoons cornflour

- ½ cup cold water

- 1 egg, lightly beaten

- 2 tablespoons chopped spring onions

- 1 teaspoon sesame oil (optional)

How to Make Hot and Sour Chicken Soup?

1. Cook the Chicken:

Place chicken, water, salt, and black pepper in a saucepan. Bring to a boil and cook until the chicken is completely tender.

Remove the chicken, allow it to cool slightly, and shred it into thin pieces. Reserve the chicken broth.

2. Prepare the Soup Base

Heat sesame oil in a large pot. Add the chicken stock and bring it to a gentle boil.

Add soy sauce, chili sauce, tomato ketchup, vinegar, black pepper, salt, and sugar. Stir well.

3. Add the Vegetables:

Add shredded cabbage, carrot, and mushrooms. Cook for about 3–4 minutes so the vegetables become tender but still retain some crunch.

4. Add the Chicken:

Add the shredded chicken and simmer for another 2–3 minutes.

5. Thicken the Soup:

Mix cornflour with cold water until completely smooth.

Slowly pour the slurry into the simmering soup while stirring continuously. Cook for 1–2 minutes until the soup becomes slightly thick and glossy.

6. Add the Egg:

Slowly drizzle the beaten egg into the hot soup while gently stirring in one direction. This creates beautiful egg ribbons throughout the soup.

7. Garnish and Serve:

Taste and adjust the vinegar, chili sauce, salt, or pepper according to your preference.

Garnish with chopped spring onions and serve hot.

Tips for the Best Hot and Sour Soup:

- Add vinegar gradually and adjust according to your preferred sourness.

- For extra heat, add chili flakes or more chili sauce.

- Don't overcook the vegetables; a little crunch gives the soup a better texture.

- Always mix cornflour with cold water before adding it to the soup to prevent lumps.

- Drizzle the egg slowly for thin, silky egg ribbons.

- For a stronger restaurant-style flavor, a small amount of sesame oil can be added at the end.

Serving Suggestions:

Serve this hot and sour chicken soup immediately with spring onions on top. It pairs beautifully with fried rice, chicken chow mein, spring rolls, or other Chinese-style dishes.

Frequently Asked Questions

Can I make this soup without egg?

Yes. Simply skip the egg. The soup will still be delicious.

Can I make it more spicy?

Absolutely. Increase the chili sauce or add crushed red chili flakes according to your taste.

Can I use leftover cooked chicken?

Yes. Shredded leftover chicken works very well and can make this recipe even quicker.

How can I make the soup thicker?

Add a little more cornflour slurry, but add it gradually so the soup doesn't become overly thick.

How long can I store it?

Store leftover soup in an airtight container in the refrigerator and consume within 2–3 days. Reheat thoroughly before serving.