15-Minute Chinese Hot and Sour Soup
Qashang published this recipe on chilitochoc.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Maira Malik on SeeMeCook
A spicy, tangy, and hearty Indo-Chinese soup that provides ultimate comfort in just 15 minutes. This version features shredded chicken and a variety of vegetables in a rich, thickened broth.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 960 g
- 30 g
- 6 g
- 35 g
- 30 g
- 18 g
- 2 g
- 8 g
- 5 g
- 95 g
- 110 g
- 45 g
- 30 g
- 30 g
- 50 g
Weights are estimates. Together, the ingredients weigh about 1.57 kg before cooking, which is about 395 g per serving.
Steps
In a pot on medium heat, bring the chicken stock to a simmer.
Add in the regular soy sauce, dark soy sauce, sriracha sauce, vinegar, chili garlic sauce, white pepper, brown sugar, and sesame oil. Taste for salt; usually, the stock and soy sauces provide enough saltiness.
Add the shredded chicken, thinly sliced carrots, bell pepper, cabbage, and the white parts of the sliced spring onions to the pot.
Bring the liquid to a boil. Gradually pour in the cornflour slurry (cornflour mixed with 1/4 cup water) while stirring the soup. Stop adding once you reach your desired thickness.
Lower the heat to a simmer. Pour in the whisked egg and let it sit undisturbed in the pot for 1 minute to set.
Stir the soup gently and continue to simmer for 2-3 minutes.
Turn off the heat and stir in the green parts of the spring onions.
Serve hot with additional soy sauce, sriracha, and vinegar-chili mix on the side.
Notes
To prepare the chicken: Cook a chicken breast in a pan with a few tablespoons of water, chopped ginger, garlic, salt, and pepper on low heat until cooked through and water has dried. Shred once cooled. Vegetable variations: You can also add mushrooms, green beans, bamboo shoots, celery, tofu, or prawns. Serving suggestions: Pairs well with fish crackers, garlic bread, sourdough grilled cheese, or as part of a larger Chinese meal with Chicken Manchurian and Egg Fried Rice.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 173
- Protein
- 14 g
- Carbs
- 18 g
- Fat
- 5 g
- Fiber
- 3 g
Where the calories come from
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