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A classic Indo-Chinese soup that's perfectly spicy, tangy, and savory. Made with tender chicken, crisp vegetables, and signature egg ribbons. A comforting and flavorful meal ready in under 30 minutes.
For 4 servings
Sauté Aromatics and Chicken
Cook Vegetables and Add Liquids
Thicken the Soup
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A classic Indo-Chinese soup that's perfectly spicy, tangy, and savory. Made with tender chicken, crisp vegetables, and signature egg ribbons. A comforting and flavorful meal ready in under 30 minutes.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 208.36 calories per serving with 17.31g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Create Egg Ribbons and Finalize
Garnish and Serve
Replace chicken with 200g of cubed firm tofu or paneer and use vegetable broth instead of chicken broth. Add the tofu in the last 5 minutes of cooking.
Substitute chicken with 150g of peeled and deveined shrimp. Add the shrimp in the last 2-3 minutes of cooking, just before adding the egg, until they turn pink and opaque.
Add 1/2 teaspoon of red pepper flakes along with the ginger and garlic, or increase the amount of red chilli sauce to your preference.
Add a portion of pre-cooked hakka noodles or ramen noodles to each bowl before ladling the hot soup over them for a more substantial meal.
The chicken breast provides high-quality lean protein, which is essential for muscle repair, growth, and keeping you feeling full and satisfied.
Ingredients like garlic, ginger, and mushrooms are known for their immune-supporting properties, helping your body fend off common colds and illnesses.
The warm broth base helps with hydration and can be incredibly soothing for a sore throat, making it a perfect comfort food when you're feeling under the weather.
The variety of vegetables like carrots, cabbage, and bell peppers contribute essential vitamins and minerals, including Vitamin C and Vitamin A, which support overall health.
A single serving of this Hot and Sour Chicken Soup (approximately 1.5 cups) contains around 215-240 calories, making it a light yet satisfying meal option.
Yes, it can be very healthy. It's packed with lean protein from chicken, vitamins from various vegetables, and hydrating broth. Using low-sodium broth and controlling the amount of soy sauce can make it even healthier.
Absolutely! To make a vegetarian version, simply swap the chicken for firm tofu, paneer, or extra mushrooms, and use vegetable broth instead of chicken broth.
To make the soup thicker, you can add a little more cornflour slurry (mix 1 tsp cornflour with 2 tsp water) and simmer for another minute. To make it thinner, simply stir in a bit more hot broth until you reach the desired consistency.
Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. The texture of the vegetables may soften slightly upon reheating.
You can, but it will change the flavor profile. White pepper is characteristic of this soup, providing a sharp, earthy heat without the floral notes of black pepper. It's recommended to use white pepper for an authentic taste.