Rating: 4.43 stars
56 Ratings
  • 5 star values: 28
  • 4 star values: 24
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

This is a low budget, quick and easy variation of hot and sour soup. The chicken and cabbage are added to make this yummy soup more filling.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour chicken broth into a large pot. Stir in hot pepper flakes, vinegar, soy sauce, lemon grass, fish sauce, black pepper, garlic powder, and onion. Bring to a boil over high heat, then reduce heat to medium-low and keep at a simmer.

    Advertisement
  • Meanwhile, heat olive oil in a skillet over medium-high heat. Stir in cubed chicken, and cook until no longer pink in the center, about 5 minutes. Stir chicken into the simmering soup along with the cabbage and bean sprouts. Simmer until the cabbage is tender, about 10 minutes.

  • Remove the pot from the heat, and slowly stir in the beaten egg, then gently stir in the chopped parsley. Serve immediately.

Nutrition Facts

184 calories; protein 15.4g; carbohydrates 25.7g; fat 2.9g; cholesterol 61.2mg; sodium 637.2mg. Full Nutrition
Advertisement

Reviews (39)

Most helpful positive review

Rating: 5 stars
08/30/2010
This is delicious! And easy to prepare. So tasty! I omit the fish sauce and lemon grass and I have used vegetable broth instead of chicken and added extra cabbage and sprouts. Thank you for sharing this awesome recipe. Read More
(19)

Most helpful critical review

Rating: 3 stars
03/26/2013
Not sour enough, not hot enough. Added more vinegar, soy sauce and Sriracha hot sauce for hot and sour. Don't bother w/ lemon grass- Left out egg also. Excellent! Parsley is NEVER used in Hot and sour soup! Read More
(4)
56 Ratings
  • 5 star values: 28
  • 4 star values: 24
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/30/2010
This is delicious! And easy to prepare. So tasty! I omit the fish sauce and lemon grass and I have used vegetable broth instead of chicken and added extra cabbage and sprouts. Thank you for sharing this awesome recipe. Read More
(19)
Rating: 5 stars
01/12/2008
AWESOME! I didnt have any lemon grass so i didn't use any. I like my stuff sour so i added 2 more dashes of vinegar. I also used the lite version of soy sauce to cut back on the salt. I didnt have black pepper so I used white pepper.. I didnt use a whole tablespoon just about between 1/2 and 3/4 tbs. It smelled the rest of the soup so i added more garlic powder, minced and about 2 cups of the broth mixture. I accidently added a lil too much red pepper than i wanted so i scooped some out and cooked the chicken in the soup and used one small onion. Will definately make again and I will try to thicken it with arrowroot and water since most hot and sour soups at the restuarants are thick. Read More
(16)
Rating: 5 stars
01/12/2008
I thought I'd add that you can find fish sauce (sometimes called nam pla) in the Asian foods section of most supermarkets. I don't remember it as being particularly expensive. Read More
(14)
Advertisement
Rating: 4 stars
12/19/2007
Very nice soup. Just what I was looking for! I'm eating it right now and it feels so good in my belly on a cold winter night. I followed the recipe except my grocer didn't have any bean sprouts today, so I'll have to try that next time. I also added one kefir lime leaf and cilantro instead of parsley because I prefer it. And I cooked the whole thing in my crock pot adding the egg and cilantro at the very end. Thanks for posting this wonderful soup recipe. Read More
(13)
Rating: 5 stars
02/16/2010
SENSATIONAL!!! I have nothing bad to say about this soup. I have made this countless times and it still remains a family favorite. Very cheap and wonderfully delicious. Read More
(6)
Rating: 5 stars
12/08/2011
This is a great recipe.I didn't put parsley and I made it with out the chicken because I used it as a side dish. Try really hard to find lemon grass to me is very important and the fish sauce too. I added some dried mushrooms. Thanks for sharing the recipe. Read More
(5)
Advertisement
Rating: 5 stars
05/08/2011
With the addition of thickener(I used arrowroot starch about 3 TBSP to keep it gluten free) this was an amazing soup that actually tasted very close to the "Chinese restaurant" version albeit more healthy and more flavorful. I make my own chicken broth by boiling down a chicken carcass; it creates a rich nourishing broth. Read More
(5)
Rating: 4 stars
03/22/2012
Tasty and satisfying. For my palate it needed more vinegar and hot pepper flakes. I am not sure how much more I added just kept adding until it was right for me. Double of both if I had to guess. I used bok choy instead of cabbage only because that is what I had on hand. I added a pack of shitake mushrooms and used Thai basil instead of parsley. Read More
(4)
Rating: 4 stars
12/19/2007
great! lots of sodium though.... I made my own chicken stock from a carcass we just finished skimmed off the fat and used the baked chicken scraps for the meat. boiled some "bean thread" for noodles and added ginger and broccoli. love the hot and sour broth! A real winner. Read More
(4)
Rating: 3 stars
03/26/2013
Not sour enough, not hot enough. Added more vinegar, soy sauce and Sriracha hot sauce for hot and sour. Don't bother w/ lemon grass- Left out egg also. Excellent! Parsley is NEVER used in Hot and sour soup! Read More
(4)