Hot and Sour Soup
This Indo-Chinese favorite brings together crisp vegetables, peppery heat, and a gentle tang in a light broth-like soup. It is comforting, quick to cook, and perfect as a small starter alongside noodles or fried rice.
For 4 servings
- prep · ~10 min
Prepare the vegetables and slurry.
1.Finely chop the garlic, ginger, and green chili.2.Slice the spring onion and keep the green tops aside for later.3.Shred the carrot and cabbage, then slice the bell pepper and mushroom thinly.4.Mix the cornflour with 2 tbsp water until smooth and lump-free. - saute · ~6 min
Cook the aromatics and vegetables.
1.Heat oil in a deep pan over medium heat.2.Add garlic, ginger, and green chili, then sauté until fragrant, about 30 seconds.3.Add the white part of the spring onion and cook for 1 minute.4.Add carrot, cabbage, bell pepper, and mushroom, then stir-fry for 3 to 4 minutes.TIPKeep the heat medium-high so the vegetables stay crisp and do not turn watery. - boil · ~7 min
Add the seasonings and bring the soup to a boil.
Pour in the 4 cups water. Add soy sauce, vinegar, red chili sauce, black pepper, and salt. Stir well and bring the soup to a gentle boil.
- simmer · ~3 min
Thicken the soup lightly.
Stir the cornflour slurry once more, then pour it in slowly while stirring the soup. Simmer for 2 to 3 minutes until the soup looks glossy and lightly thickened.
TIPDo not add the slurry all at once without stirring, or the soup can turn lumpy. - garnish
Finish with spring onion greens.
- serve
Serve the hot and sour soup hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut all vegetables very fine so they cook quickly and stay lightly crisp in the short simmer.
- 2Sauté the garlic and ginger only until fragrant; if they brown, the broth can taste bitter.
- 3Keep the soup at a gentle boil before adding the slurry so the cornflour thickens evenly.
- 4Stir the cornflour slurry again right before pouring, because it settles fast at the bottom.
- 5Add vinegar toward the end and taste before adding more salt, since soy sauce already seasons the broth.
- 6For the best texture, serve immediately after thickening; the vegetables soften if the soup sits too long.
- 7If reheating leftovers, add a splash of water first because the soup thickens further as it cools.
Adapt it for your goals.
Low-oil
Use half the oil and sauté the aromatics with a splash of water; good if you want a lighter everyday version.
high proteinHigh-protein
Add shredded tofu or boiled, shredded chicken after the broth comes to a boil for a more filling soup.
extra spicyExtra-spicy
Increase green chili and red chili sauce, then finish with extra black pepper for a sharper Indo-Chinese heat.
gluten freeGluten-free
Swap regular soy sauce for gluten-free tamari to keep the same savory depth without wheat.
Why this is on our healthy list.
Vegetable-Rich Bowl
Cabbage, carrot, bell pepper, mushroom, and spring onion make this soup a flavorful way to include a range of vegetables.
Light Yet Satisfying
Because it is broth-based with only a small amount of oil, this soup feels comforting without being heavy.
Aromatics With Depth
Garlic, ginger, and chili add bold flavor, which helps build a satisfying soup from simple ingredients.
Frequently asked questions
The cornflour slurry was likely added too quickly or without stirring first. Mix it smooth, stir the soup continuously, and pour the slurry in slowly.
