Chicken Hot and Sour Soup Recipe – Pakistani Special
The Chicken Hot and Sour Soup Recipe brings the bold flavors of Indo-Chinese style cooking into your kitchen with its spicy and tangy broth, tender shredded chicken, and a vibrant vegetable mix including mushrooms, cabbage, and carrots. It’s the ultimate comfort food especially when you want something warm yet exciting. With garlic, ginger, soy sauce, and vinegar harmonizing in the pot, this soup delivers a satisfying balance of heat and sourness that lifts the spirit on chilly or rainy days.
- 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 Options: Use leftover cooked chicken, rotisserie chicken, or poached chicken breast. Dark meat works too for richer texture.
Vinegar Adjustment: Taste the soup after adding vinegar (white or rice) and adjust according to how tangy you like it. A little goes a long way.
Thickening Methods: The cornstarch slurry helps to thicken the soup; ensure it’s well mixed to avoid lumps. If too thin, increase slightly and simmer; if too thick, add more stock.
Serving Garnishes: Top with chopped spring onions, a drizzle of sesame oil or chili oil, and perhaps fresh cilantro for extra aroma and colour.
