Restaurant style chicken hot and sour soup is super easy to make and takes all of 30 minutes from start to finish! It’s got that perfect hot and sour flavor that everyone loves.
Hey there! It’s Richa from My Food Story and I’m all about the soups this month. The cold weather just makes me crave a bowl of chicken hot and sour soup. I love the kick of heat and authentic chinese flavours in this soup.
This soup is loaded with shiitake mushrooms, carrots, tofu and chicken. And it’s incredibly easy to make. You will only need about 30 minutes from start to finish and you’ll be left with a flavourful restaurant quality soup that will leave you licking the bowl!
The best thing about this soup is how versatile and customizable it is. Make it vegetarian by skipping the chicken. Add pork instead of chicken if that’s what you prefer. Like more heat in your soup? Just add more chilli peppers.
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I like to use dry shiitake and wood ear mushrooms in the soup because the liquid after rehydrating them has tons of flavour and adds so much to the actual soup. But if you want, you can always use fresh mushrooms. Just simmer them a little bit longer.
This chicken hot and sour soup is great because it cooks so quickly. You will take only 30 minutes from start to finish. The flavours of hot and sour come from red chilli peppers and vinegar. It’s important to add the vinegar right at the end so that it doesn’t evaporate while cooking.
Carrots and celery are not authentically added to a hot and sour soup recipe, but I love the crunch and depth of flavour that they add to this soup. I believe the celery is what gives it that restaurant like flavour that is so hard to achieve at home.
I know that you will love this soup once you try it! Its sooo much better than takeout because you know exactly what’s going into it!
Chicken Hot and Sour Soup
- 2 tablespoons Vegetable Oil
- 2 dried Red Chillies finely chopped (feel free to cut this down to 1 if you like your food less spicy)
- 1 tablespoon chopped Ginger
- 1 tablespoon chopped Garlic
- 1/2 cup chopped Celery
- 1 cup chopped Carrots
- 3 cups assorted dried or fresh Mushrooms I used shiitake mushrooms, wood ear mushrooms and button mushrooms
- 2 tablespoons dark Soy Sauce
- 2 tablespoons light Soy Sauce
- 2 Chicken Breasts cut into 1 inch pieces
- 1 cup sliced firm Tofu
- 2 1/2 tablespoons Cornstarch
- 1 egg beaten
- 2 tablespoons Rice Vinegar
- 1/4 teaspoon White Pepper powder
- 1/2 teaspoon Salt optional
- 1 teaspoon toasted Sesame Oil
- If using dried shiitake and wood ear mushrooms, rehydrate them by submerging them in hot water for 15-20 minutes till they soften up. Reserve the water to be used as stock in the soup. Slice all the mushrooms and set aside.
- Heat oil in a pan and add red chillies and ginger. Saute till the ginger is golden brown and add the garlic. Saute the garlic for a few seconds and add the celery and carrots.
- Cook the carrots for a minute or two and add mushrooms, tofu, chicken, both the soy sauces and six cups water to the pot (if using the stock from mushrooms, reduce the water to 5 cups and add the stock). Bring the pot to a boil and simmer for 5-6 minutes.
- Stir together cornstarch in 1/4 cup water and slowly add it to the pot while stirring continuously. Bring the soup to a quick boil. The soup should start to thicken.
- Slowly add in the beaten egg, swirling with a ladle as you go to create egg ribbons in the soup. Stir in rice vinegar, white pepper, salt (if using) and sesame oil. Turn off the flame. If the soup is too thick for your liking, add a little water or stock to thin it. Serve hot.
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