Hot And Sour Chicken Soup

When the weather is slightly chilly or we are feeling a little under the weather, a bowl of hot soup is is something many of us crave for. The Hot and Sour soup is a popular soup option, especially among Indians. We do love that added spiciness in our meals..:)

This Hot and Sour Chicken Soup is easy to make and you can add vegetables of your choice into this to actually make it into a wholesome bowl. Carrots, beans, spring onions and mushrooms are some of a the common vegetables I like to add. In addition to this, some green peas, chopped cabbage and may be even some finely chopped broccoli can be added to a soup. My kids love to have a big bowl of soup for dinner, so at such times I like adding more vegetables to this. And then you can always have a few slices of toasted bread to accompany the soup to make it a balanced meal!

The chicken and broth can be prepared earlier and kept. You can also prep all the vegetables ahead in time. And once all this is ready, the soup can be prepared in no time. So try this recipe and enjoy a bowl of this yummy Hot and Sour Chicken Soup. For a vegetarian version, you can skip the chicken all together or replace it with some tofu and instead of the chicken broth, you can use a vegetable broth.

Hot And Sour Chicken Soup

Course: SoupsDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Soup is a great option to have for dinner if you want to keep it light and wholesome at the same time!

Ingredients

• Oil – 1 tbsp

• Garlic – 5-6 cloves, chopped

• Ginger – 1-inch piece, chopped

• Green Chilli – 1, chopped

• Spring Onion White – a few, chopped

• Carrot – 1 small, julienned

• Mushroom – a few, chopped

• Beans – a few, chopped

• Chicken Stock – 2 cups

• Soy Sauce – 1 tbsp

• Vinegar – 1 tsp

• Red Chilli Sauce – 1 tbsp

• Green Chilli Sauce – 1 tbsp

• Boneless Chicken – 100 gms, cooked and shredded

• Salt and Pepper – as per taste

• Egg – 1, beaten

• Cornflour – 2 tsp mixed with 4 tsp water

• Spring Onion Greens – a few, chopped

Directions

• Saute garlic, ginger and green chilli in oil till fragrant. Add spring onion whites and saute for a min.
• Add all veggies and cook on high flame for a min. Add the chicken stock, soy sauce, vinegar, red chilli sauce, green chilli sauce and chicken and bring it all to a boil.
• Season with salt (if needed) and pepper as per taste.
• Add the beaten egg while stirring continuously. Add cornflour slurry and mix well till the soup thickens a little.
• Garnish with spring onion greens and serve hot.