Go Back
–+ servings
Chicken hot and sour soup served in a bowl.
Print Recipe
4.90 from 29 votes

Chicken Hot and Sour soup

A restaurant style Indo-Chinese version of the traditional Chicken hot and sour soup,
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Snacks, Sides and Starters
Cuisine: Chinese/Indo Chinese
Diet: Halal
Servings: 8 servings
Calories: 121kcal
Author: Wajiha

Ingredients

  • 2 tablespoon chili oil see notes
  • 1 Litre Chicken Broth see notes
  • 2 cup water
  • 1 cup Shredded chicken see notes
  • 4-6 tablespoon corn starch Start with 4 and see if you need more.
  • 1 tablespoon brown sugar

Vegetables

  • 1/2 cup shredded carrot
  • 1/2 cup julienned green bell pepper
  • 1 cup thinly sliced cabbage
  • 1/3 cup sliced mushrooms canned or fresh

Sauces

  • 2 tablespoon soy sauce
  • 2 tablespoon worcestershire sauce
  • 4 tablespoon vinegar
  • 2 tablespoon hot sauce
  • 1/2 cup chili garlic sauce see note 2

Instructions

  • In a pot, add chili oil and all the vegetables and mushroom. Saute at high heat for 3 to 4 mins or until all the water from the vegetables evaporate.
  • Reduce heat to low and add the shredded chicken and all the sauces. Mix everything together.
  • Add chicken broth and water to the pot and turn the heat back to high. Simmer for 3 to 4 minutes or until the soup starts bubbling.
  • Mix cornstarch with about 1/2 cup of water to make a smooth slurry and add it to the soup.
  • Simmer for another 2-3 mins and allow the cornstarch to cook through and the soup to thicken.
  • 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 - Chicken Broth
For the chicken, you can 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 use:
  • 3 cups of premade broth
  • Any homemade broth or stock (you can use my chicken broth recipe to do this)
  • 2 chicken bouillon cubes with added garlic powder per Litre of Water. 

Note 2

Substitute for Chili garlic sauce (make your own 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 This is a spicy soup. If you'd like to make a milder version, use regular ketchup instead of chili garlic sauce. 

Other notes

  • I didn't add any extra salt to the soup, because the broth and sauces carry enough salt. Only season extra after you do a taste test. 
  • You can use regular oil instead of chili oil.

Nutrition

Serving: 1serving | Calories: 121kcal | Carbohydrates: 12g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 1633mg | Potassium: 178mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1393IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg