Indian Hot And Sour Soup | Video

Indian hot and sour soup. It’s time to get cozy with warm and nourishing bowl of spicy, tangy goodness. Nutritious veggies and shredded chicken in a delicious hot and sour broth, this is the perfect comforting dish to warm up your winter evenings. Boasting mouthwatering flavors derived from classic Indo-Chinese cuisine, this deserves to be on your winter dinner menu. 

A staple in Indo-Chinese cuisine, comforting soups are instant winter warmers. In fact, soups are quintessential part of every cuisine, and the flavor profile expands far beyond their origins. The best part is that these incredibly versatile, nourishing dishes are super easy to make at home and guaranteed to deliver the much needed warmth. 

What is hot and sour soup? The basic ingredients of this Chinese counterpart include plenty of vegetables, soy sauce, vinegar and chili sauce to bring in heat. It’s spicy and sour at the same time combining two incredibly versatile flavors. The addition of chicken in this recipe makes it a protein packed meal. It’s a great go-to option for busy weeknights or the perfect appetizer for a comforting start to your dinner. 

How To Make Indian Hot and Sour Soup 

First, cook chicken separately with a touch of salt and pepper. Shred chicken. Set aside.

Sauté garlic, ginger and green chilies in hot oil until they are fragrant. To achieve optimum flavor, make sure all the ingredients are fresh. 

At this stage, add all the vegetables including cabbage, carrots and mushrooms, and shredded chicken. Feel free to use your favorite veggies in this recipe. Cabbage and carrots are quintessential in Indo-Chinese cuisine, however, you can switch up the other veggies with your favorites. 

Add chicken broth or stock that makes for the soupy element of this dish. Alongside stock, you can also add ground white pepper, soy sauce, white vinegar and chili sauce. Boil this for about 2 minutes. 

Now, add cornstarch (corn flour) slurry to thicken this hot and sour soup. When the soup starts to thicken, stir in lightly whisked egg. Simmer until the sauce is smooth and slightly thickened. Stir in chopped spring onions or scallions. Simmer for about 2 minutes. 

Spicy and tangy hot and sour soup make this dish incredibly delicious!

More Soup Recipes:

• Mulligatawny Soup 
• Indian Spiced Roasted Pumpkin Soup
• Coriander Lemon Soup
• South Indian Chicken Soup / Chettinadu Chicken Soup
• Slow Cooker Chicken Soup – Indian Style 
• Chicken Celery Soup

Yield: 4

Indian Hot And Sour Soup | Video

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Comforting hot and sour soup combining the two versatile flavors of sour and tangy to warm up your winter evenings

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 tablespoons cornflour (cornstarch)
• 2 tablespoons chicken broth (stock) or water
• 2 tablespoons oil
• 1 tablespoon chopped garlic cloves
• 1 tablespoon chopped fresh ginger
• 1 green chili, chopped
• 2 cups chopped vegetables (I used carrots, cabbage and mushrooms)
• 200 g chicken breast, cooked and shredded
• 500 ml chicken broth or stock
• 1 teaspoon ground white pepper (white pepper powder)
• 1 and 1/2 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1 teaspoon chili sauce (or sriracha)
• 1 egg, lightly whisked
• 2 tablespoons chopped spring onions (scallions)
• Chopped spring onions (scallions), to garnish

Instructions

1. To make cornstarch (corn flour) slurry, combine together cornstarch (corn flour) and chicken broth or water. Set aside.
2. Heat oil in a large saucepan over medium-high heat.
3. Add garlic, ginger and green chilies. Sauté, stirring occasionally, for 2 minutes or until fragrant.
4. Add vegetables. Sauté, stirring occasionally, for about 2-3 minutes or until tender.
5. Add chicken. Sauté, stirring occasionally, for about 2 minutes.
6. Add chicken broth (stock), ground white pepper, soy sauce, white vinegar and chili sauce. Stir to combine.
7. Bring to a boil. Simmer for about 2 minutes.
8. Stir in cornstarch (corn flour) slurry.
9. Add in egg, stirring, gradually into the soup mixture.
10. Simmer for about 5-6 minutes or until thick.
11. Add chopped spring onions or scallions. Simmer for about 2 minutes.

Notes

• Egg is optional in this recipe 
• Check the seasoning and add more salt if needed
• Chicken can be substituted with tofu or your favorite cooked shredded meat
• You can add your favorite noodles or dumplings to this recipe if you like
• How to store and reheat hot and sour soup: To store, make the soup without egg and pour it into an airtight container to refrigerate for 2-3 days. You can reheat this soup easily over the stove top or in microwave. Add the egg while reheating if you like. 

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 276Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 97mgSodium 797mgCarbohydrates 18gFiber 5gSugar 5gProtein 24g

The nutritional data is for information purposes only

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