Hot and Sour Chicken Soup

Hot and Sour Chicken Soup

134
MORPHIUS_RAE 0

"Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting."

Ingredients 30 m {{adjustedServings}} servings 203 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
  2. Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
  3. Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
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Reviews 134

  1. 179 Ratings

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topasj
2/28/2006

This is a very good rendition of the retaurant soup. To bring it closer to authentic we added more cornstarch until the right thickness. Added chile paste for heat by the quarter teaspoon and individuals added a bit more soy for saltiness. But a good base to start with. Nice!

MARNZ01
2/19/2007

Wow that is beautiful! I made the recipe just as described but doubled the red pepper flakes for some extra heat. Make sure you chop the chicken very thin. The texture in the final soup is just like the restaurant. I would also recomend adding the cornstarch mixture prior to drizzling the egg to get that ribbon effect.

Kelly H
4/8/2007

This soup is my favorite way to revive leftover Chinese food (as long as it's not breaded, as this would get soggy and gross). Make the base with the liquids and seasonings, and before you add the vinegar and cornstarch to thicken it up, add your leftover noodles, rice, stir-fried veggies, chicken, beef, whatever. It's amazing what works in this soup, so experiment around. Then add thickener, heat through, and serve. Puts a little variety into eating leftovers, so you don't really feel like you're eating leftovers.