Hot and Sour Chicken Soup
A steaming bowl of Indo-Chinese comfort — this Hot and Sour Chicken Soup is loaded with tender chicken shreds, silky mushrooms, crisp cabbage, and ribbons of egg, all swimming in a fiery, tangy broth perfumed with ginger and chili. It warms your core, clears your sinuses, and comes together in under 30 minutes.
For 4 servings
- prep
Prep all the vegetables and chicken.
1.Slice chicken breast into thin strips.2.Thinly slice the mushrooms, shred the cabbage, and julienne the carrot.3.Finely chop the ginger and garlic. Slit the green chilies lengthwise.4.Lightly beat the egg in a small bowl and set aside.TIPKeep all prepped ingredients within arm's reach — this soup moves fast once it starts boiling. - saute · ~1 min
Sauté the aromatics.
Heat sesame oil in a deep pot over medium-high heat. Add chopped ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant — do not brown the garlic.
TIPSesame oil smokes easily, so keep the heat at medium-high and stir continuously. - boil · ~6 min
Cook the chicken and vegetables.
1.Pour in 4 cups of water and bring to a rolling boil.2.Add the chicken strips and cook for 2 minutes, skimming any foam that rises.3.Add mushrooms, cabbage, and carrot. Boil for 3 more minutes until vegetables are just tender.TIPDon't overcook the vegetables — they should retain a slight crunch for authentic texture. - simmer · ~3 min
Season and thicken the soup.
1.Stir in soy sauce, salt, and black pepper.2.Mix corn flour with 3 tablespoons water to make a slurry.3.Pour the slurry into the soup in a steady stream while stirring briskly.4.Simmer for 2 minutes until the soup thickens to a glossy consistency.TIPPour the corn flour slurry through a strainer if you see any lumps — silky broth is the goal. - mix · ~1 min
Create the egg ribbons.
Hold the bowl of beaten egg about 6 inches above the pot. Drizzle the egg in a thin, steady stream while gently stirring the soup in one direction. The egg will cook instantly into delicate white ribbons.
TIPOnce you start pouring the egg, do not stir too vigorously — gentle swirls make the prettiest ribbons. - mix · ~1 min
Finish with vinegar and serve.
1.Remove the pot from heat and stir in the white vinegar — never boil after adding vinegar or the sourness will fade.2.Ladle the hot soup into bowls and garnish generously with chopped spring onion greens.3.Serve immediately while steaming hot.TIPAdd vinegar off the heat to preserve its sharp, clean tang.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut chicken strips against the grain for tender shreds that don't turn chewy in the broth.
- 2Skim the foam that rises after adding chicken to keep the soup clear, not murky.
- 3Add the cornstarch slurry while stirring in one direction to avoid lumps and ensure a smooth, glossy finish.
- 4Drizzle the beaten egg from a height of 6 inches in a thin stream for delicate, even ribbons.
- 5Never boil the soup after adding vinegar—heat destroys its sharpness, so stir it in off the heat.
- 6Taste and adjust the hot-sour balance: add extra white vinegar for tang or more green chili for heat.
Adapt it for your goals.
Vegetarian
Swap chicken breast with extra firm tofu (cut into strips) and use vegetable stock instead of water. Perfect for a meatless version that keeps the same hearty texture.
spicySpicy
Add 1 teaspoon of red chili flakes or a splash of chili oil along with the green chilies. Ideal for those who want a fierier, sinus-clearing kick.
low carbLow-carb
Replace cornstarch with 1 tablespoon of arrowroot powder or xanthan gum (start with ¼ tsp) to thicken the soup with fewer carbs while keeping a silky consistency.
seafoodSeafood
Substitute chicken with 250g of peeled shrimp or flaked white fish. Reduce the initial boiling time to 1 minute to prevent overcooking the seafood.
Why this is on our healthy list.
High in Lean Protein
The chicken breast provides a generous serving of low-fat, high-quality protein that supports muscle repair and satiety without excess calories.
Packed with Immune-Boosting Aromatics
Ginger, garlic, and green chilies contain natural compounds like gingerol and allicin that may help reduce inflammation and support immune function.
Rich in Vitamin A and Fiber
Carrots and cabbage contribute beta-carotene (converted to vitamin A) and dietary fiber, promoting healthy vision and digestion.
Low in Calories, High in Hydration
This broth-based soup is naturally low in calories yet deeply hydrating, making it a comforting choice for weight management or when feeling under the weather.
Frequently asked questions
Yes, but slice them thinly and cook for an extra minute, as thighs take slightly longer to become tender. The soup will be richer and more flavorful.
