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Hot and Sour Chicken Soup

Rated as 4.5 out of 5 Stars
2

"Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting."
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Ingredients

30 m servings 217
Original recipe yields 4 servings

Directions

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  1. In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
  2. Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
  3. Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

Nutrition Facts


Per Serving: 217 calories; 7.7 9.3 26.8 110 1095 Full nutrition

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Reviews

Read all reviews 179
  1. 246 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a very good rendition of the retaurant soup. To bring it closer to authentic we added more cornstarch until the right thickness. Added chile paste for heat by the quarter teaspoon and in...

Most helpful critical review

Before I wrote this review I had to look over the recipe several times to ensure I had not done anything incorrectly. Not that I thought I had, I just could not understand how neither my girlfri...

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This is a very good rendition of the retaurant soup. To bring it closer to authentic we added more cornstarch until the right thickness. Added chile paste for heat by the quarter teaspoon and in...

This soup is my favorite way to revive leftover Chinese food (as long as it's not breaded, as this would get soggy and gross). Make the base with the liquids and seasonings, and before you add ...

I've had this recipe in my "meaning to try" box for ages, and I am mad for waiting so long! This is serious hot and sour soup. I added chili-garlic paste (about 1 1/2T, Huy Fong brand) instead...

Wow that is beautiful! I made the recipe just as described but doubled the red pepper flakes for some extra heat. Make sure you chop the chicken very thin. The texture in the final soup is jus...

Very easy, yummy recipe! I used tofu instead of chicken and it was great. I also substituted rice vinegar for the red wine. This will become a favorite for me.

This is a very tasty soup. To make it a bit more authentic tasting I doubled the starch for consistency and added 1/4 tsp of white pepper.

Seems like in restaurants this is always made with pork -- but who ever has pork broth? It worked really, really well, and even my picky daughter loved it. I made it more hot and more sour, an...

Before I wrote this review I had to look over the recipe several times to ensure I had not done anything incorrectly. Not that I thought I had, I just could not understand how neither my girlfri...

I have made this twice in the past week and love it. The first time I used chicken and the second time shrimp. Both were excellent. I also served it over white rice, which was delicious. I lo...