Hot and Sour Chicken Soup
This hot and sour soup is so versatile, so easy to make, and can easily be customized to your liking. This soup is so close to the soup I had in the Chinese place.
Servings: 8
Calories: 154kcal
Ingredients
- 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 also 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 into the soup while stirring. It will thicken up quickly.
- Whisk two eggs and add 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.
Video
Nutrition
Calories: 154kcal | Carbohydrates: 12g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 720mg | Potassium: 276mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1308IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg