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a bowl of red soup with vegetables and green chilies strewen across it
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4.90 from 28 votes

Indo-Chinese Hot and Sour soup

A restaurant style Indo-Chinese version of the traditional hot and sour soup,
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, Snacks, Sides and Starters
Cuisine: Chinese/Indo Chinese
Servings: 6 servings
Calories: 221kcal
Author: Wajiha

Ingredients

Chicken broth (see note 1 for substitutes)

  • 5 pieces of bone-in chicken
  • 1 tsp salt
  • 1 tsp black pepper powder
  • 3 bay leaves
  • 6 cloves of garlic
  • 3 to 4 dried whole red chilies
  • 5 cups of water
  • 2 tbsp chili oil see notes

Other

  • 2 tbsp chili oil see notes
  • 1/2 cup thinly sliced cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup julienned green bell pepper
  • 1/3 cup sliced mushrooms canned or fresh
  • 2 tbsp soy sauce
  • 2 tbsp worcestershire sauce
  • 4 tbsp vinegar
  • 2 tbsp hot sauce
  • 1/2 cup chili garlic sauce see note 2
  • 1 tbsp brown sugar
  • 4 tbsp corn starch
  • 2 cup water

Instructions

Chicken Broth

  • In a pot, add chili oil, chicken, garlic, bay leaves and red chilies.
  • Sear the chicken and garlic for 2 mins at medium high flame.
  • Add salt and black pepper, saute for another 2 mins.
  • Add water and once it starts to boil, cover the pot.
  • Check after 15 to 20 mins to see if the broth has reduced to roughly half.
  • Remove the chicken and shred it. Strain the broth and discard all the whole spices. Set both aside.

Preparing the Soup

  • In a pot, add chili oil and all the vegetables, mushrooms and shredded chicken. Saute at high heat for 3 to 4 mins.
  • Reduce flame to low and add all the sauces. Mix everything together.
  • Add your chicken broth and turn the flame back to medium.
  • Add 4.5 cups of water and allow the soup to start simmering.
  • Mix cornstarch with about 1/2 cup of water to make a smooth slurry and add it to the soup.
  • Cook for another 2 3 mins and allow the cornstarch to cook through.
  • Adjust seasoning and add salt if needed.
  • Serve with prawn crackers, soy sauce and vinegar with sliced green chilies cut into it.

Notes

Note 1:

For the chicken you can also use:
  • 3/4 cup of leftover chicken shredded
  • Grill 1 chicken breast with salt, pepper, and garlic, then shred it to use
For the broth you can also use:
  • 3 cups of premade broth
  • Any homemade broth
  • 2 chicken bouillon cubes with added garlic powder.

Note 2

Substitute for Chili garlic sauce
  • 1/3 cup of tomato paste / ketchup
  • + 2 tbsp of any red chili paste (like Sichuan sauce, sambal oelek)
  • + 2 cloves of finely chopped garlic

Other notes

  • I didn't add any extra salt for the soup, because the broth and sauces carry enough of salt. If you are using low sodium products, you may have to add 1/4 or 1/2 tsp salt.
  • You can use regular oil instead of chili oil. Click here for recipe of chili oil

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 20g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 16mg | Sodium: 980mg | Fiber: 3g | Sugar: 6g