Hot and Sour Chicken Soup

Ingredients

• 2 litreswater
• 300 gboneless chicken
• 1carrot, sliced
• 1/2onion, chopped
• 2.5 cm (1 inch)ginger, chopped
• 4–5garlic cloves
• 1/2 tspsalt
• 1 tspblack pepper
• 1/2 tspoil
• 1carrot, julienned
• 60 ml (1/4 cup)cabbage
• 60 ml (1/4 cup)beans
• 1 tbspspring onion whites
• 1 tbspsoya sauce
• 1/2 tspchilli sauce
• 1 tspsugar
• 1/2 tspvinegar
• 1egg
• 1 tbspcornflour slurry

Instructions

1. 1

   Make the stock

   Put the water, sliced carrot, onion, ginger, garlic, chicken, salt and pepper in a pot. Cover and cook for 30 minutes to make a flavourful stock.

2. 2

   Strain and shred

   Strain the stock into a bowl. Shred the cooked chicken and set both aside.

3. 3

   Fry the vegetables

   Heat the oil in a pan over high heat. Add grated garlic, then briefly stir-fry the julienned carrot, cabbage, beans and spring onion whites.

4. 4

   Season the stock

   Pour in the stock, then add the soya sauce, chilli sauce, pepper and sugar. Bring to the boil and cook for 2–3 minutes.

5. 5

   Add chicken and egg

   Add the shredded chicken and vinegar, then adjust the seasoning. Stir in the beaten egg as you pour it in.

6. 6

   Thicken and serve

   Stir in the cornflour slurry and boil for 1 minute. Garnish with spring onions and serve hot.

What is hot and sour chicken soup?

Hot and sour soup is a Chinese-inspired dish that has been adapted in many Indo-Chinese kitchens, where Chinese cooking techniques meet ingredients and tastes popular across the Indian subcontinent. It is known for a savoury broth with heat and tang, often alongside chicken and finely cut vegetables.

This version builds its base from chicken simmered with aromatics, rather than relying on a ready-made stock. A little sugar rounds out the soya sauce, chilli and vinegar, while egg and cornflour give the finished broth more body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 115 calories, 13g protein, 9g carbs, 4g fat.

Chicken and egg provide most of the protein, while the small amount of sugar and the vegetables contribute some carbohydrates. The oil and egg account for much of the fat, and soya sauce and added salt are the main sources of sodium. For a more balanced plate, serve the soup with a modest portion of rice and add extra vegetables if available.

Build flavour with homemade stock

Stock ingredients: Simmering the chicken with sliced carrot, onion, ginger and garlic gives the broth its foundation. Keep the pot covered as directed so the liquid does not reduce too quickly.

Garlic for frying: The method adds grated garlic to the hot oil before the vegetables. It brings a sharper, fresher garlic note alongside the mellower flavour from the stock.

Keep the vegetables crisp

Cut size: Julienne the carrot and keep the cabbage and beans in small pieces so they heat quickly and are easy to eat with a spoon. Evenly sized pieces also help them cook at a similar pace.

Brief frying: Stir-fry the vegetables only briefly before adding the stock. This gives them a little time in the hot pan without losing the crunch that contrasts with the broth.

Get the egg and broth texture right

Egg ribbons: Beat the egg and pour it into the soup while stirring. A steady stir distributes it through the hot broth instead of leaving one large piece.

Cornflour slurry: Stir the slurry in thoroughly and boil for 1 minute, as directed. The soup should thicken lightly; add it gradually if you prefer a less substantial broth.

Balance the hot and sour flavours

Seasoning: Soya sauce contributes saltiness, chilli sauce brings heat, and vinegar supplies the sour edge. Taste after adding the chicken and vinegar, then adjust the seasoning to suit your preference.

Pepper and sugar: Black pepper gives the soup a warming bite, while a small amount of sugar softens the sharper flavours. Avoid adding extra sugar before tasting the seasoned broth.

Serve it while hot

Serving: Bring the soup to the table soon after thickening, while the vegetables still have some bite and the egg is tender. Spring onion garnish adds a fresh finish.

On the side: Serve it as a light meal on its own or alongside steamed rice or noodles for a more filling bowl. Keep accompaniments simple so the peppery, tangy broth remains the focus.

Recipe notes & tips

• Cut the vegetables to a similar size so they heat evenly.
• Keep the stock covered during its 30-minute cook.
• Strain carefully, then remove any bones or scraps before shredding the chicken.
• Stir continuously as you add the beaten egg for finer strands.
• Taste the broth after adding the vinegar before changing the seasoning.
• Bring the soup back to a boil after adding the cornflour slurry.

Variations

• Extra heat: Add more chilli sauce a little at a time to make the broth spicier.
• More sourness: Add a small extra splash of vinegar after tasting the finished broth.
• Vegetable swap: Replace the beans with another quick-cooking vegetable cut into small pieces.
• Noodle bowl: Serve the soup over cooked noodles for a more substantial meal.
• Rice accompaniment: Pair the soup with steamed rice to make it more filling.

Common mistakes to avoid

• Overcooking the vegetables: Stir-fry them briefly so they retain some crunch.
• Adding the egg all at once: Pour it in while stirring to distribute it through the broth.
• Skipping the taste check: Adjust the seasoning after the vinegar and chicken have been added.
• Lumpy thickener: Stir the cornflour slurry before adding it and mix it into the soup well.
• Boiling too long after thickening: Stop after the specified 1 minute to avoid an overly thick soup.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan until piping hot, stirring carefully so the chicken and egg are evenly warmed; the vegetables may soften after storage.

Frequently asked questions