Hot N' Sour Soup

    30 mins

    This classic Chinese hot and sour soup is ready in 30 mins. Who says good things need to be complicated?!

    264 people made this

    Serves: 4 

    • 750ml chicken stock
    • 100ml water
    • 200g sliced fresh mushrooms
    • 50g bamboo shoots
    • 3 slices fresh ginger
    • 2 cloves garlic, crushed
    • 2 tsp soy sauce
    • 1/4 teaspoon dried crushed chillies
    • 500g skinless, boneless chicken breast fillets - cut into strips
    • 1 tablespoon sesame oil
    • 2 green onions, chopped
    • handful chopped fresh coriander (optional)
    • 3 tablespoons white wine vinegar
    • 2 tablespoons cornflour
    • 1 egg, beaten

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a pan, combine the chicken stock, water, mushrooms, bamboo shoots, root ginger, garlic, soy sauce and crushed chillies. Bring to the boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
    2. Place the chicken strips into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornflour and vinegar, and set aside.
    3. Increase the heat under the stock to medium-high, and return to a rolling boil. Add the chicken. Return to the boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornflour. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes. Serve garnished with spring onions and coriander.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (216)


    Very delicious and simple recipe  -  09 Jan 2015


    This is a very good rendition of the retaurant soup. To bring it closer to authentic we added more cornstarch until the right thickness. Added chile paste for heat by the quarter teaspoon and individuals added a bit more soy for saltiness. But a good base to start with. Nice!  -  28 Feb 2006  (Review from Allrecipes US | Canada)


    Wow that is beautiful! I made the recipe just as described but doubled the red pepper flakes for some extra heat. Make sure you chop the chicken very thin. The texture in the final soup is just like the restaurant. I would also recomend adding the cornstarch mixture prior to drizzling the egg to get that ribbon effect.  -  18 Feb 2007  (Review from Allrecipes US | Canada)