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 flavour that everyone loves.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Asian
Keyword: Hot and Sour Soup
Servings: 5Servings
Ingredients
2tablespoonsVegetable Oil
2dried Red Chilliesfinely chopped (feel free to cut this down to 1 if you like your food less spicy)
1tablespoonchopped Ginger
1tablespoonchopped Garlic
1/2cupchopped Celery
1cupchopped Carrots
3cupsassorted dried or fresh MushroomsI used shiitake mushrooms, wood ear mushrooms and button mushrooms
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.