Hot and sour soup is a must-have when the fall and winter chill sets in! Its amazing flavors and warm spices are just what you need to fight off the cold and feel cozy inside. You’ve got your chicken, vegetables of your choice, and mushrooms all blending to create a fun mix of textures and tastes that will get your taste buds dancing!
A perfect punch of heat and tanginess not only wakes up your palate but also gives your senses a little kick. Trust me, there’s nothing like sharing a bowl of this soul-soothing soup with friends and family during those colder days—it brings everyone together.
What goes into hot and sour soup?
Chicken Stock
Just like any other soup, we need a base to work with. I boiled chicken quarters with 2 chicken cubes for about 25 minutes to make chicken stock. Once the chicken was cooked, I took it out and shredded it to use later.
You can also use store-bought chicken or beef stock and pre-cooked shredded chicken.
Vegetables
Any vegetables of your choice will work for this recipe.
I used frozen peas, carrots, and sweet corn. I also used canned mushrooms. Feel free to use fresh or dried mushrooms, but canned work just fine, as they require minimal effort.
I don’t like adding any bell pepper,s but if you like the taste, then bell peppers are also a good option.
Many restaurants also add bamboo shoots; if you can find some, then I strongly suggest giving it a try.
Seasoning
I used soy sauce, vinegar, salt, black pepper, and red chili flakes to season the soup.
You can adjust the flavoring to your liking and taste.
Corn starch
You’ll need cornstarch to thicken the sauce. Mix cornstarch with 1/2 a cup of water to make a cornstarch slurry, and then slowly add it to the soup while stirring to avoid any lumps.
Eggs
Whisk two eggs and add them to the soup after you thicken it with the cornstarch slurry. Add eggs from a distance to make a string and then mix it quickly once you are done adding.
This technique will help to keep the eggs stringy and fluffy.
Toppings
Serve hot and sour soup with a side of chili oil and a spring of fresh spring onions.
How to serve hot and sour soup?
Add a ladle of soup into a bowl, ensuring that you fill it just enough to showcase the rich, hearty texture of the broth. Once you’ve done that, drizzle some chili oil over the top to introduce a delightful kick of heat, enhancing the overall flavor profile with its vibrant color.
To finish, sprinkle fresh spring onions right before serving, adding a crisp texture and a burst of freshness that beautifully complements the warm soup.
How do you store leftover soup?
To store leftover soup, keep it in the refrigerator in an airtight container for up to a week. You can also freeze this soup, thaw it, and warm it up over the stove or in the microwave right before serving. Adjust the temperature before serving, as it can be super hot and can burn.
More Recipes to try
- Easy ground beef lasagna soup
- Tomato Basil soup
- Desi chicken shorba
- Aloo chicken shorba
- Baked honey buffalo chicken
If you’re still here, we’re basically besties at this point! If you make this recipe, leave a quick review and star rating below—it helps so much.
Hot and Sour Chicken Soup
Ingredients
- 1 lbs chicken 2 chicken quarters
- 16 cups water
- 2 chicken cubes or 1 tbsp chicken bullion
- 1 cup mixed vegetables I used frozen carrots and peas
- 1 cup sweet corn frozen
- 1 4 oz mushroom I used canned but you can also use fresh
- 3 tbsp soy sauce
- 3 tbsp vinegar
- 1/2 tsp salt adjust it later
- 1 tsp black pepper
- 1/2 tsp crushed red chilies optional
- 2 eggs
- 1 bunch spring onions finely chopped
- 1/4 cup corn starch mixed with 1/2 cup of water
Instructions
- In a pot, add 16 cups of water and 2 chicken quarters plus 2 chicken cubes. Boil on high heat for about 20 minutes or until chicken is cooked.
- Take out the chicken and shred it.
- In the chicken stock, add 1 cup of frozen mixed vegetables and 1 cup of frozen sweet corn. Let it cook on high heat for 5 minutes. Now add soy sauce, vinegar, salt, black pepper, and also mushroom.
- Mix 1/4 cup of cornstarch with 1/2 cup of water and slowly pour it into the soup while stirring. It will thicken up quickly.
- Whisk two eggs and add them to the soup. Add it from a distance to the pot so it can make a string, and then mix it.
- Now add chopped green onions and taste test for salt and pepper.
- Adjust it to your liking.
- Serve it immediately with some chili garlic or sweet and sour sauce on the side.