How to Make Tangy Hot and Sour Chicken Soup | Chinese Cuisine

Hot and Sour Chicken Soup is a classic Chinese soup recipe which is loaded with mushrooms, carrot, ginger, garlic, bamboo shoots & cabbage. This tangy & spicy chicken soup recipe is savored across the world with delight because of its kick of heat & authentic Chinese flavors.

The hot and sour chicken soup recipe is incredibly easy to make. You enter kitchen; toss some ingredients together, and come out with a piping hot bowl of hot chicken soup.

Try your hands on this easy chicken soup recipe to end your pangs of hunger. You may garnish it with fresh cilantro & mix well. Serve piping hot.

Print Recipe

How to make Savory hot and sour chicken soup at home

Course

Soups

Cuisine

Chinese Cuisine

Prep Time

30 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 2 Inch Piece of Carrot
• 1/4 Cup Shredded Cabbage
• 10-12 Button Mushrooms
• 2 Inch Piece of Bamboo Shoots (Optional)
• 8-10 Fresh Beans
• 150 Gram(s) Chicken
• 1 Tablespoon(s) Ginger Garlic Minced
• 1 Tablespoon(s) Soy Sauce
• 1/2 Tablespoon(s) Chili Powder (or 2 tbsp Red Chili Sauce)
• 1/4 Teaspoon White Pepper (Grounded)
• 2 Tablespoon Corn Flour
• 1 Egg (Beaten)
• 1 Teaspoon Chili Oil
• 2 Cup(s) Stock
• 1 Tablespoon(s) Vinegar
• Salt to Taste

Course Soups Cuisine Chinese Cuisine Prep Time 30 minutes Cook Time 20 minutes Servings people Ingredients 2 Inch Piece of Carrot 1/4 Cup Shredded Cabbage 10-12 Button Mushrooms 2 Inch Piece of Bamboo Shoots (Optional) 8-10 Fresh Beans 150 Gram(s) Chicken 1 Tablespoon(s) Ginger Garlic Minced 1 Tablespoon(s) Soy Sauce 1/2 Tablespoon(s) Chili Powder (or 2 tbsp Red Chili Sauce) 1/4 Teaspoon White Pepper (Grounded) 2 Tablespoon Corn Flour 1 Egg (Beaten) 1 Teaspoon Chili Oil 2 Cup(s) Stock 1 Tablespoon(s) Vinegar Salt to Taste

Instructions

1. Cut all the vegetables in a julienne style.

   
2. Wash chicken properly & cut it in julienne style.

   
3. Heat some oil in a wok (Bowl-shaped Frying Pan).

   
4. Now add chicken & all the vegetables to it & sauté for 5 minutes.

   
5. Add the stock over veggies & chicken and bring it to a boil.
6. Season it with pepper, soy, salt, chili sauce, chili oil & vinegar & mix well.

   
7. Add corn flour slurry & keep stirring until soup thickens.
8. Drizzle in one beaten egg & stir continuously to get the threads.
9. The delicious hot and sour chicken soup is ready. Serve piping hot.

   

Recipe Notes

Contact Chef: Sugandha Mathur

Click here to know what is Julienne Cut

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