Chicken Hot and Sour Soup Recipe – Pakistani Special
Chicken Hot and Sour Soup is a delicious and comforting dish that balances the bold tanginess of vinegar with the warming heat of white pepper and chili. This popular Indo-Chinese restaurant-style soup is packed with shredded chicken, mushrooms, and vegetables in a flavorful broth thickened with cornstarch and enriched with soy sauce and egg ribbons. It’s the perfect starter or light meal, especially on chilly days or when you’re craving something spicy and savory.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
For the Soup Base:
- 1 tablespoon oil (vegetable or sesame)
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 small onion, finely sliced
- 1/2 cup carrots, julienned
- 1/2 cup cabbage, shredded
- 1/2 cup mushrooms, sliced (optional)
- 1–1½ cups cooked shredded chicken
- 4 cups chicken stock or water with 1 bouillon cube
- 2 tablespoons soy sauce
- 1 tablespoon vinegar (white or rice vinegar)
- 1 teaspoon chili sauce or red chili paste (adjust to heat preference)
- 1/2 teaspoon white pepper powder
- Salt to taste
Thickener:
- 2 tablespoons cornstarch mixed with 3 tablespoons water
For Egg Ribbons:
- 1 egg, lightly beaten
Optional Garnish:
- Spring onions (green onions), chopped
- A drizzle of sesame oil or chili oil
Prepare the Soup Base:
Heat oil in a large saucepan over medium heat.
Add garlic and ginger and sauté for 30 seconds until fragrant.
Add onions, carrots, cabbage, and mushrooms. Stir-fry for 2–3 minutes.
Add Chicken and Liquids:
Add shredded chicken and pour in chicken stock. Stir well.
Add soy sauce, vinegar, chili sauce, white pepper, and salt.
Bring to a boil, then reduce heat and simmer for 5–7 minutes.
Thicken the Soup:
Stir in the cornstarch slurry while mixing continuously to avoid lumps.
Simmer until the soup thickens slightly.
Add Egg and Finish:
Slowly drizzle in the beaten egg while stirring in a circular motion to form egg ribbons.
Simmer for another minute, then turn off the heat.
Serve:
Ladle soup into bowls. Garnish with chopped spring onions and a drizzle of sesame or chili oil if desired.
Serve hot!
Recipe Notes :
Chicken Tip : Use leftover or rotisserie chicken to make prep quicker.
Vinegar Options : Rice vinegar or white vinegar both work well; adjust to your taste.
Vegetarian Version : Skip the chicken and use tofu or extra mushrooms with vegetable stock.
Spice Level : Add more chili sauce or fresh green chilies for extra heat.
Storage : Keeps well refrigerated for 2–3 days; reheat gently before serving.
