Chicken Hot and Sour Soup

Home » Chicken Hot and Sour Soup


Restaurant style hot and sour chicken soup is super easy to make and only takes 30 minutes from start to finish! It has the perfect hot and sour flavor that everyone loves.

Hey!Is Richa from my food story This month all I care about is soup. The cold weather makes me want a bowl of hot and sour chicken soup. I love the heat and authentic Chinese flavors in this soup.

This soup has shiitake mushrooms, carrots, tofu, and chicken. And it’s super easy to make. You’ll only need about 30 minutes from start to finish, and you’ll have a delicious, restaurant-quality soup that will have you licking the bowl!

The best thing about this soup is how versatile and customizable it is. Skip the chicken to make it vegan. You can add pork instead of chicken if you like. Want to add more heat to your soup? Just add more peppers.

I like to use dried shiitake and wood ear mushrooms in soups because their rehydrated liquid is rich in flavor and adds so much to the actual soup. But you can always use fresh mushrooms if you like. Cook them longer.

This hot and sour chicken soup is great because it cooks so quickly. You only need 30 minutes from start to finish. The hot and sour taste comes from the red pepper and vinegar. It’s important to add the vinegar at the end so it doesn’t evaporate while cooking.

Carrots and celery don’t really add to hot and sour soup recipes, but I love the crunch and tangy flavor they add to this soup. I believe the celery gives it that restaurant-like flavor that is hard to get at home.

A bowl of hot and sour chicken soup

I know you will fall in love with this soup once you try it! It’s so much better than takeout because you know exactly what’s in it!

If you like asian flavors you will like mine Shrimp Chow Mein and Teriyaki Chicken Rice Prep Bowls also!

A bowl of hot and sour chicken soup

Restaurant style hot and sour chicken soup is super easy to make and only takes 30 minutes from start to finish! It has the perfect hot and sour flavor that everyone loves.

raw material

  • 2 tablespoon vegetable oil
  • 2 dry red pepper Chopped (reduce this to 1 if you prefer less spicy food)
  • 1 tablespoon chopped ginger
  • 1 tablespoon minced garlic
  • 1/2 cup chopped celery
  • 1 cup chopped carrots
  • 3 cup Assorted dried or fresh mushrooms I used shiitake, wood ear and mushrooms
  • 2 tablespoon dark i am willow
  • 2 tablespoon soy sauce
  • 2 chicken breast cut into 1-inch pieces
  • 1 cup tofu slices
  • 2 1/2 tablespoon corn starch
  • 1 Egg beating
  • 2 tablespoon rice vinegar
  • 1/4 teaspoon White pepper
  • 1/2 teaspoon Salt Elective
  • 1 teaspoon toasted sesame oil

instruct

  • If using dried shiitake and wood ear mushrooms, rehydrate by soaking them in hot water for 15-20 minutes until softened. Reserve the water used for soup stock. Thinly slice all the mushrooms and set aside.

  • Heat oil in a pan, add red pepper and ginger. Saute until the ginger is golden brown and add the garlic. Saute the garlic for a few seconds, then add the celery and carrots.

  • Cook the carrots for a minute or two, then add the mushrooms, tofu, chicken, soy sauce, and six cups of water to the pot (if using mushroom stock, reduce the water to 5 cups, then add the stock). Bring the pot to a boil and simmer for 5-6 minutes.

  • Stir together the cornstarch in 1/4 cup of water and slowly add it to the pot while stirring constantly. Bring the soup to a rapid boil. The soup should start to thicken.

  • Slowly add the beaten eggs, swirling with a spoon while making egg ribbons in the soup. Add rice vinegar, ground white pepper, salt (if using), and sesame oil. Turn off the flame. If the soup is too thick for your taste, add a little water or stock to dilute. Serve hot.

Calories: 266kcal | carbohydrate: 11G | protein: 28G | fat: 12G | Saturated fat: 5G | cholesterol: Post-90smg | sodium: 1186mg | Potassium: 668mg | fiber: 2G | sugar: 3G | Vitamin A: 4450unit | Vitamin C: 4.6mg | calcium: 87mg | iron: 1.8mg