Hot n Sour Chicken Soup | Asian Soup Recipe

Soup is a universally comforting dish cherished across the globe, served in both warm and cold variations. It often takes the spotlight as the first choice when dining out for lunch. Surprisingly, my journey with soup began after I got married, as I had never thought of making or even having it before. Initially, I was apprehensive about trying it.

Curiosity led me to question my husband's reluctance to order soup, given his fondness for it. His response was that he'd order soup only if someone joined him. So, I stepped up and ordered soup on his behalf. That marked my first taste of soup since childhood, and to my delight, it was a pleasant surprise. The experience ignited a desire to recreate this culinary delight at home.Today, I'm excited to share this soup recipe with you, as I want everyone to relish the same comfort in their own kitchens. Not only is it easy to prepare, but it also promises great taste and health benefits. So, go ahead, serve it up, and savor the heartwarming goodness of homemade soup!

Hot n Sour Chicken Soup

 

Recipe Cuisine: Indo-Chinese | Recipe Category: Starter
Prep Time: 20 mins | Cook Time: 15 mins | Serves: 3
  
Ingredients:

Chicken - 1 chicken breast

Chicken stock - 6 cups

Carrot - 1/2 cup

Cabbage - 1/2 cup

Button Mushroom - 2 (optional)

Noodles - 1/4 cup

Soy sauce - 2 tblspn

Chilli sauce - 1 tblspn

Vinegar - 2 tblspn

Black pepper - 3 tsp (to taste)

Eggs - 1

Corn flour - 2 tsp

Celery - 3 stocks

Salt - to taste

Oil / butter - 1 tsp

Method:

Cook chicken in 6 cups of water and strain the chicken stock. Cut chicken into small pieces.

Chop carrot and cabbage into thin long slices.

Heat oil, add carrot, cabbage and noodles. Sauté for 2 mins.

Pour chicken stock and add chicken, soy sauce, vinegar, chilli sauce and black pepper. 

Add salt and give a stir. At this stage, taste check to adjust the seasonings.

Mix corn flour in water and add it to the soup, and stirring until the soup thickens reach its desired consistency.

Meanwhile, beat the eggs until it is combined well.

Reduce the flame to simmer and pour the whisked egg. Let it stand for few seconds and stir it.

Voila, the soup is ready. Serve it hot and enjoy!

Pictorial:

Cook chicken in 6 cups of water and strain the chicken stock. Cut chicken into small pieces.

Heat butter in a vessel

Add in carrot

followed by cabbage

Add noodles and saute for a min

Now, pour the chicken stock

add chicken immediately

Add 2 tblspn of soy sauce

a tablespoon vinegar

and little chilli sauce

add some pepper to taste

and salt to taste. Add all these without any intervals

Bring it to boil for 5 mins and add corn flour mixed in water

Beat an egg until it is well combined and pour it over the soup, do not stir immediately. Let it stand for few seconds

After  few seconds, stir it

Soup is ready to serve!