Name: 15-Minute Chinese Hot and Sour Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 4 cups chicken stock; 125 g chicken, boiled and shredded; ¾ cup carrots, thinly sliced; ¾ green bell pepper, thinly sliced; ½ cup cabbage (optional); 2 spring onions, sliced; 2 tbsp regular soy sauce; 1 tsp dark soy sauce (optional); 2 tbsp sriracha or chili sauce; 2 tbsp white vinegar; 1 tbsp chili garlic sauce; 1 tsp white pepper; 2 tsp brown sugar; 1 tsp sesame oil; Salt, to taste; 1 egg, whisked; 4 tbsp cornflour (cornstarch) mixed with ¼ cup water

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Short Description

A quick and flavorful Chinese hot and sour soup made in just 15 minutes with shredded chicken, fresh vegetables, and a balance of spicy, tangy, and savory seasonings.

Why You’ll Love This Recipe

This recipe is fast, simple, and bursting with flavor. The combination of chili sauces, soy sauce, vinegar, and sesame oil creates the classic hot and sour taste, while the vegetables add freshness and texture. It’s hearty enough for a light meal yet easy enough to whip up on a busy evening.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups chicken stock
125 g chicken, boiled and shredded
¾ cup carrots, thinly sliced
¾ green bell pepper, thinly sliced
½ cup cabbage (optional)
2 spring onions, sliced
2 tablespoon regular soy sauce
1 teaspoon dark soy sauce (optional)
2 tablespoon sriracha or chili sauce
2 tablespoon white vinegar
1 tablespoon chili garlic sauce
1 teaspoon white pepper
2 teaspoon brown sugar
1 teaspoon sesame oil
Salt, to taste
1 egg, whisked
4 tablespoon cornflour (cornstarch) mixed with ¼ cup water

Directions

In a pot over medium heat, bring the chicken stock to a simmer. Add regular soy sauce, dark soy sauce, sriracha, vinegar, chili garlic sauce, white pepper, brown sugar, and sesame oil. Taste and adjust salt if needed.
Stir in shredded chicken, carrots, bell pepper, cabbage, and the white part of the spring onions.
Bring to a boil, then gradually pour in the cornstarch slurry while stirring continuously until the soup reaches the desired consistency. Stop adding if it thickens enough.
Reduce heat to low, add the whisked egg, and let it sit undisturbed for 1 minute. Stir gently, then simmer for another 2–3 minutes.
Turn off heat and mix in the green part of the spring onions.
Serve hot with extra soy sauce, sriracha, or vinegar on the side.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

Make it vegetarian by omitting chicken and using vegetable broth with tofu or mushrooms.
Add bamboo shoots or baby corn for extra texture.
For a stronger tang, increase the vinegar slightly.
Replace chicken with shrimp or pork strips for variety.
Add a pinch of chili flakes for more heat.
Stir in spinach or bok choy for extra greens.
Use rice vinegar instead of white vinegar for a softer tang.
Add noodles to make it a complete meal.
Garnish with fresh cilantro for freshness.
Swap sriracha for gochujang or chili paste for a different flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.
Avoid freezing, as cornstarch-thickened soups can separate when thawed.

FAQs

What makes hot and sour soup “hot and sour”?

The heat comes from chili sauce and white pepper, while vinegar provides the sour tang.

Can I use pre-cooked rotisserie chicken?

Yes, shredded rotisserie chicken works perfectly and saves time.

Do I have to use both soy sauces?

No, dark soy is optional—it mainly deepens the color and adds a touch of richness.

How do I keep the egg ribbons light and fluffy?

Pour the egg slowly into simmering soup and avoid stirring immediately. Wait one minute, then stir gently.

Can I make this gluten-free?

Yes, substitute tamari or a gluten-free soy sauce and ensure your chili sauce is gluten-free.

Is this soup very spicy?

It has moderate heat from sriracha and chili garlic sauce, but you can adjust to taste.

Can I thicken the soup without cornstarch?

Yes, use arrowroot powder or potato starch instead.

How do I avoid lumps with cornstarch?

Always dissolve cornstarch fully in cold water before adding to hot soup while stirring.

Can I make this ahead of time?

Yes, but it’s best enjoyed fresh as the cornstarch thickening can change texture after refrigeration.

What can I serve with hot and sour soup?

It pairs well with spring rolls, fried rice, noodles, or steamed dumplings.

Conclusion

This 15-minute Chinese hot and sour soup is the ultimate quick comfort food. With its bold, balanced flavors and hearty ingredients, it’s a satisfying dish that’s easy to prepare and customizable to your taste. Perfect for busy weeknights or when you’re craving a restaurant classic at home.

Maggie

15-Minute Chinese Hot and Sour Soup