Is Chicken Hot and Sour Soup healthy?

Yes, it is generally considered healthy. It's low in fat and calories, provides lean protein from chicken and egg, and is packed with vegetables. However, be mindful of the sodium content from soy sauce; you can use a low-sodium version to make it healthier.

Can I make this soup ahead of time?

Yes, you can make the soup base ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stove and add the egg ribbons just before serving for the best texture.

My soup isn't thick enough. What did I do wrong?

If your soup isn't thick enough, you can easily fix it. Mix 1 additional teaspoon of cornstarch with 2 teaspoons of cold water to make a slurry, then slowly stir it into the simmering soup until it reaches your desired consistency.

What can I use instead of rice vinegar?

If you don't have rice vinegar, you can substitute it with white wine vinegar or apple cider vinegar. Start with a smaller amount and adjust to taste, as their flavors can be stronger.

Home / Recipes / indo_chinese / Chicken Hot and Sour Soup

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Chicken Hot and Sour Soup

RATING

4.6/5(102)

TASTE SCORE

9/10

A classic Indo-Chinese favorite, this soup is the perfect balance of spicy and tangy flavors. Loaded with shredded chicken, crisp vegetables, and a silky texture, it's a comforting bowl for any day.

PREP

15m

COOK

20m

SERVES

1.5 CUP

220 cal

SERVINGS

INSTRUCTIONS

6 steps. 20 minutes total.

6 STEPS

1
Step 1
- a.Prepare Components
- b.In a small bowl, whisk the cornstarch with 1/4 cup of water until a smooth slurry is formed. Set aside.
- c.In another small bowl, lightly beat the egg and set aside.
- d.Ensure your chicken is boiled and shredded, and all vegetables are chopped and ready.
2
Step 2
- a.Sauté Aromatics and Vegetables
- b.Heat sesame oil in a large pot or Dutch oven over medium-high heat.
- c.Add the minced ginger, garlic, and the white parts of the spring onions. Sauté for 30-45 seconds until fragrant.
- d.Add the sliced mushrooms, julienned carrots, and shredded cabbage. Stir-fry for 2-3 minutes until they are slightly tender but still have a bite.
3
Step 3
- a.Build and Simmer the Soup
- b.Pour in the chicken broth. Add the light soy sauce, rice vinegar, and red chili sauce. Stir to combine.
- c.Bring the mixture to a rolling boil.
- d.Add the shredded chicken, white pepper powder, sugar, and salt. Reduce the heat to medium-low and let it simmer for 5-7 minutes to allow the flavors to meld together.
4
Step 4
- a.Thicken the Soup
- b.Give the cornstarch slurry a quick stir to recombine it.
- c.While stirring the soup continuously in one direction, slowly pour the slurry into the pot.
- d.Continue to stir and cook for 1-2 minutes until the soup thickens to a silky, slightly viscous consistency.
5
Step 5
- a.Create Egg Ribbons
- b.Reduce the heat to low so the soup is at a gentle simmer.
- c.Slowly drizzle the beaten egg into the soup in a thin, steady stream while gently stirring the soup in a circular motion.
- d.The egg will cook instantly, creating delicate, beautiful ribbons. Let it set for 10 seconds before stirring again.
6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Stir in the green parts of the spring onions.
- c.Taste and adjust seasoning if needed, adding more vinegar for sourness or chili sauce for heat.
- d.Ladle into bowls and serve immediately.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the most authentic flavor, do not substitute white pepper with black pepper. White pepper provides a distinct earthy heat.
2
Pouring the egg slowly from a height helps create thin, wispy ribbons rather than large clumps.
3
To save time, use a pre-cooked rotisserie chicken and shred the meat.
4
Don't overcook the vegetables; they should retain a slight crunch to provide texture to the soup.
5
Always re-stir the cornstarch slurry right before adding it to the soup, as it settles quickly.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace chicken with 200g of cubed firm tofu or paneer. Use a quality vegetable broth instead of chicken broth.

Seafood

Substitute chicken with 200g of small, peeled shrimp. Add them during the last 2-3 minutes of simmering to prevent overcooking.

Extra Spicy

Add 1-2 finely chopped green or red chilies along with the ginger and garlic, and/or drizzle with chili oil before serving.

Added Fiber

Include other vegetables like thinly sliced bell peppers, bamboo shoots, or baby corn for more texture and nutrients.

HEALTH BENEFITS

Why this is on our healthy list.

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Good Source of Lean Protein

The chicken and egg in this soup provide high-quality lean protein, which is essential for muscle repair, immune function, and promoting a feeling of fullness.

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Boosts Immunity

Ingredients like ginger, garlic, and shiitake mushrooms are renowned for their immune-boosting and anti-inflammatory properties, helping your body fend off common illnesses.

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Hydrating and Comforting

As a broth-based soup, it's an excellent way to stay hydrated. The warm, flavorful broth is incredibly soothing, making it perfect comfort food, especially when you're feeling under the weather.

QUESTIONS?

Frequently asked questions

A typical serving of this soup (around 1.5 cups) contains approximately 180-220 calories, making it a light and satisfying option.

PAIRS WELL WITH

Complete meals featuring this recipe

north_indian·20 min·297 cal

EXPLORE

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Chicken Hot and Sour Soup

For 4 servings

6 steps. 20 minutes total.

Step 1

Step 2

Step 3

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Step 5

Step 6