15-Minute Chinese Hot and Sour Soup

Ingredients

• 4 cup chicken stock (see note 1)
• 2 tbsp regular soy sauce
• 1 tsp dark soy sauce (optional)
• 2 tbsp sriracha or chili sauce
• 2 tbsp white vinegar
• 1 tbsp chili garlic sauce
• 1 tsp white pepper
• 2 tsp brown sugar
• 1 tsp sesame oil
• salt (to taste (if required))
• 125 g chicken (boiled and shredded)
• 0.75 cup carrots (sliced thinly)
• 0.75 green bell pepper (sliced thinly)
• 0.5 cup cabbage (optional)
• 2 spring onions (sliced; white and green parts separated)
• 4 tbsp cornflour (cornstarch) (mixed with 1/4 cup water)
• 1 egg (whisked)

Steps

1. 1

   In a pot on medium heat, bring the chicken stock to a simmer.

2. 2

   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.

3. 3

   Add the shredded chicken, thinly sliced carrots, bell pepper, cabbage, and the white parts of the sliced spring onions to the pot.

4. 4

   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.

5. 5

   Lower the heat to a simmer. Pour in the whisked egg and let it sit undisturbed in the pot for 1 minute to set.

6. 6

   Stir the soup gently and continue to simmer for 2-3 minutes.

7. 7

   Turn off the heat and stir in the green parts of the spring onions.

8. 8

   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 per serving

• main
• soup
• hot and sour
• chicken
• 15-minute meal
• Indo-Chinese
• spicy
• comfort food