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Indian hot and sour soup recipe video

Indian Hot And Sour Soup | Video

Comforting hot and sour soup combining the two versatile flavors of sour and tangy to warm up your winter evenings
5 from 46 votes
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Course: Lunch, Dinner
Cuisine: Indo-Chinese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author :Nish Kitchen
Servings 4

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 ½ 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

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

Video

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

Serving: 1g | Calories: 276kcal | Carbohydrates: 18g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 97mg | Sodium: 797mg | Fiber: 5g | Sugar: 5g