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.
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
Instructions
- 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.
Notes
- 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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 140 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg
