Hot and Sour Chicken Soup – restaurant style

Restaurant style hot and sour, thick and spicy Chicken Soup. With easy step by step photos included.

Looking out to make the restaurant style Indo Chinese hot and sour soup. This recipe of hot and sour soup is definitely going to please you. This Chicken soup is spicy, sour and slightly thicker in consistency, makes it perfect for winters!!

Key Ingredients Used:- 

Vegetables – Vegies are optional, but adding this will definitely make it a good pack of nutrients. And moreover if you want it like ‘restaurant style’ and also colourful for your kids. You can use vegetables like green beans, carrot, red capsicum, green capsicum, yellow capsicum, cabbage, lettuce, sweet corn, white onions and peas. I mainly use carrot, capsicum and cabbage while making this.

Garlic – helps in combatting sickness including common cold, adds a great flavour to soups and many more benefits to it.

Black Pepper – high in antioxidants, good for cold and cough. You can add black pepper more than the specified measurement in the recipe as per your spice level. 

Soy Sauce – is used as its a indo chinese food and also it adds a distinct flavour and dark colour to the dish.

Tips and Tricks:

Substitutions & Variations:

Step 2: Sauteing the vegetables: Brown onion and garlic. Later add the vegetables and saute for 1-2 minutes.

Step 3: Make the sauce: Mix all the ingredients under group B to get a sauce for the soup. Add the chicken stock along with vegies and mix in sauce.

Step 4: For the thickness: Make a slurry of corn flour and water and add it with the remaining water quantity mentioned. Finally beat an egg and add it while its boiling. Mix it instantly and your soup is ready to be served.

Hot and Sour Chicken Soup

Restaurant style hot and sour, thick and spicy Chicken Soup. With easy step by step photos included.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Soup

Cuisine Chinese

Servings 4 people

Ingredients

  

Group A:

• 1 no Chicken Breast (approx 150 gms)
• 1.5-2 cups water
• 1/2 tsp salt

Group B:

• 2 tbsp Ketchup
• 2 tsp Dark Soya Sauce
• 1 tsp Vinegar
• 1/2 tsp Sugar

Group C:

• 2 tsp Butter
• 1 tbsp Garlic cloves
• 2 no Green Chillies
• 2 tbsp Carrot, Cabbage, Capsicum each

Group D:

• 2 tbsp Corn Flour
• 1 cup Water
• 1 tsp Pepper Powder
• 1 no Egg

Instructions

 

• Add all the ingredients under ‘Group A’ into a sauce pan and boil it until the chicken just changes its colour. Switch it off and keep it aside to cool.
• Take a bowl, add all the ingredients under ‘Group B’. Mix it well.
• In another sauce pan or a wok., heat oil or butter and sauté crushed garlic green chillies. Add all the remaining ingredients under ‘Group C’. Mix it and cover it to cook.
• Meanwhile, shred the chicken into small rough pieces.
• Once the veggies are half cooked, add shredded chicken, the chicken stock (in which the chicken was boiled) and the soy sauce mix
• Cover it and let it come to boil. Meanwhile, make a mix of corn flour and water.
• Add this corn flour mix to the boiling soup. Simultaneously, keep stirring the soup.
• Finally, add pepper powder, another cup of water and salt. And when its boiling, add 1 egg and immediately stir the soup, to avoid the eggs to form a lump. Serve it hot!

Keyword chicken, soup, sour & spicy

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