Chicken Hot and Sour Soup
A warm, peppery Indo-Chinese soup with tender chicken, crunchy vegetables, and a balanced hit of heat and tang. It comes together in one pot and makes a comforting starter or light side for a larger meal.
For 4 servings
- prep
Prepare the chicken and vegetables.
1.Cut the chicken breast into thin strips.2.Slice the onion and bell pepper thinly.3.Cut the carrot into fine matchsticks and shred the cabbage.4.Chop the garlic, ginger, and spring onion. Keep the spring onion greens separate. - saute · ~3 min
Cook the aromatics.
1.Heat oil in a pot over medium heat.2.Add garlic, ginger, green chili, onion, and the white part of spring onion.3.Cook for 2 to 3 minutes until fragrant and lightly softened.TIPKeep the heat medium so the garlic does not brown too fast and turn bitter. - boil · ~6 min
Add the chicken and vegetables.
1.Add the chicken strips and stir for 2 minutes until they turn opaque.2.Add carrot, cabbage, and bell pepper.3.Pour in 4 cups water and bring the soup to a boil. - simmer · ~10 min
Season and simmer the soup.
Add soy sauce, red chili sauce, black pepper, and salt. Lower the heat and simmer for 8 to 10 minutes until the chicken is cooked through and the vegetables are tender but not mushy.
TIPThe chicken is done when the strips are fully white inside and tender. - mix
Make the cornflour slurry.
Mix cornflour with 2 tbsp water in a small bowl until smooth and lump-free.
- simmer · ~2 min
Thicken the soup.
Pour the slurry into the simmering soup in a thin stream while stirring. Cook for 1 to 2 minutes until the soup lightly thickens.
TIPStir as you pour so the cornflour blends smoothly without forming lumps. - garnish
Finish with vinegar and spring onion greens.
Turn off the heat, stir in the vinegar, and sprinkle in the spring onion greens.
- serve
Serve hot.
Ladle the soup into bowls or cups and serve right away while hot and peppery.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the chicken very thinly so it cooks fast and stays tender in the short simmer.
- 2Keep the carrot, cabbage, and bell pepper cut fine so they soften quickly but still keep a slight crunch.
- 3Do not let the garlic brown in the oil; browned garlic can make the soup taste bitter.
- 4Stir the cornflour slurry again just before pouring, because it settles quickly at the bottom.
- 5Add the vinegar only after switching off the heat to keep the sour note bright and sharp.
- 6Taste after adding soy sauce and vinegar, then adjust salt carefully since soy already adds salinity.
- 7If reheating leftovers, warm gently and add a small splash of water if the soup has thickened too much.
Adapt it for your goals.
High-protein
Increase the chicken and slightly reduce the cornflour for a heartier soup with more lean protein and a lighter broth.
low oilLow-oil
Use less oil and sauté the aromatics on a gentler heat with a splash of water; good if you want a lighter everyday version.
vegetarianVegetarian
Replace chicken with mushrooms and extra cabbage or tofu for a meat-free Indo-Chinese soup with similar texture and savoriness.
spicierSpicier
Add extra green chili and a little more red chili sauce if you want a sharper, more restaurant-style heat.
Why this is on our healthy list.
Lean Protein from Chicken
Chicken breast adds satisfying lean protein, making the soup more filling while keeping it relatively light.
Loaded with Vegetables
Cabbage, carrot, bell pepper, onion, and spring onion bring fiber, color, and a variety of plant nutrients to the bowl.
Warm, Light Meal Option
Because it is broth-based and packed with vegetables, this soup works well as a lighter starter or comforting meal component.
Frequently asked questions
Yes, but boneless strips cook faster and suit this quick soup better. Bone-in chicken will need longer simmering and the texture will be less delicate.
