Hot and Sour Chicken Soup (Easy Recipe)

Jump to Recipe

Hot and Sour Chicken Soup (Easy Recipe)

Hot and sour chicken soup brings together bold flavors and quick comfort. With its fragrant broth, tender chicken, and a classic mix of mushrooms and spices, this dish can warm you on the coldest days or add a kick to a regular weeknight. This recipe shows how a few fresh ingredients and easy steps turn basic pantry staples into a satisfying meal.

What Makes Hot and Sour Chicken Soup Special?

This soup is all about contrast. Spiciness from white pepper and chili flakes blend with a sour note from vinegar. The flavors come together thanks to ginger, garlic, and green onions—key aromatics in many Asian soups. The base is chicken broth, made richer with soy sauce and a splash of sesame oil. Mushrooms and bamboo shoots provide bite, while a swirl of egg thickens the soup and adds silkiness.

Unlike some classic versions that rely on pork or tofu, this recipe uses chicken for a lighter twist. If you love tangy flavors and gentle heat, you’ll enjoy every spoonful.

Key Ingredients

Bringing this soup together takes less than an hour, and you’ll find most ingredients in your local store. Here’s what you need and how each item shapes the final bowl:

• Chicken broth: The backbone of the soup. Opt for low-sodium to control salinity.
• Chicken breast: Use boneless, skinless pieces cut into thin strips for fast, even cooking.
• Mushrooms: Shiitake are classic, but cremini, button, or any robust variety works.
• Bamboo shoots: Offer crunch and subtle earthiness.
• Ginger and garlic: Bright, sharp flavor depth.
• Green onions: Add subtle sweetness and a touch of color.
• Soy sauce: Brings umami and balance.
• Sesame oil: Adds warmth and aroma.
• Red wine vinegar or Chinese black vinegar: The source of sourness.
• White pepper & red pepper flakes: Build heat without overwhelming the palate.
• Cornstarch: For that trademark silkiness.
• Egg: Stirred in as a beaten ribbon.

Ingredient Substitutions

• No bamboo shoots? Try julienned carrots or thin strips of bell pepper.
• For a vegetarian version, replace chicken with firm tofu and use vegetable broth.
• Leftover rotisserie chicken works well—add it at the end to keep it tender.
• For extra texture, toss in sliced water chestnuts or baby corn.

Step-by-Step: How To Make Hot and Sour Chicken Soup

1. Prepare the Vegetables and Aromatics

Wash and slice the mushrooms. Rinse bamboo shoots and cut into thin strips. Mince the garlic, grate the ginger, and chop green onions. Prepping everything first speeds up cooking and helps the flavors meld.

2. Make the Broth

Set a large pot over medium-high heat. Add chicken broth and bring it to a simmer. Stir in the mushrooms, bamboo shoots, ginger, and garlic. Let it gently simmer for about five minutes—enough time for vegetables to soften and aromatics to infuse the broth.

3. Season the Chicken

Thinly slice the chicken breast. Place it in a bowl, drizzle over a teaspoon of sesame oil, and toss to coat each piece. Season lightly with salt and pepper.

4. Thicken the Broth

In a small bowl, whisk cornstarch with a splash of water to form a smooth slurry. Pour the slurry into the soup while stirring. The broth will thicken as it simmers, creating a more velvety texture.

5. Cook the Chicken

Turn the heat to medium. Drop in the sliced chicken, stirring to break up the strips. Let it cook for 3-4 minutes until just opaque. Add soy sauce, vinegar, white pepper, and red pepper flakes. Stir, then let flavors meld for another two minutes.

6. Add the Egg

Beat the egg well. With the soup gently swirling, pour in the egg in a thin stream. The egg cooks on contact, forming delicate ribbons throughout the soup.

7. Final Touches

Taste the soup. Adjust heat with extra pepper or add a dash of hot sauce. For more acid, stir in another splash of vinegar. Add most of the green onions, reserving a few for garnish.

8. Serve

Ladle into bowls, topping with the remaining green onions. Serve alongside steamed rice or light stir-fried vegetables if you like.

Hot and Sour Chicken Soup: Ingredient Table

Tips for Success

• Control the broth: Good stock is the backbone—taste before salting.
• Keep chicken tender: Slice thin for quick cooking. Overcooked chicken dries out.
• Mushrooms matter: Use a mix for different sizes, flavors, and a meatier bite.
• Play with sourness: Adjust the amount of vinegar—start with less and taste as you go.
• Egg ribbons: Stir steadily as you add beaten egg; too fast and you get clumps.

Flavor Variations and Creative Additions

• Vegetarian twist: Replace chicken with tofu, and use vegetable broth. Skip or replace the egg for a vegan-friendly soup.
• Explore the mushrooms: Try wood ear, enoki, or oyster mushrooms for an earthy undercurrent.
• Sweetness balance: For smooth heat, add a pinch of sugar or a splash of mirin.
• Crunchy finish: Toss in bean sprouts or water chestnuts just before serving.

Pairing and Serving Suggestions

Hot and sour chicken soup is satisfying on its own, but it pairs well, too. Try serving with:

• Steamed jasmine or sticky rice
• Light cucumber salad with sesame
• Stir-fried bok choy or broccoli

Adjusting to Personal Taste

The best part of this soup is how adaptable it can be. If you crave spicy food, increase the chili flakes or add chili oil. For more tang, a little extra vinegar sharpens the flavor. Prefer less salt? Use low-sodium soy sauce and season carefully. This soup welcomes little tweaks.

Storage and Reheating

Hot and sour chicken soup keeps well in the fridge for up to three days. As it sits, the flavors deepen. When reheating, use the stovetop over medium heat—avoid boiling, which can toughen the chicken. If you want to freeze, do so before adding the egg for a better texture when thawed.

Frequently Asked Questions

• Can I make this in advance?
  Yes. Allow the soup to cool before freezing or refrigerating. Add the egg when reheating for the best texture.

• How do I make it gluten-free?
  Use gluten-free soy sauce or tamari.

• Can I add other vegetables?
  Absolutely. Sliced carrots, zucchini, or baby corn work well.

Bringing It All Together

Hot and sour chicken soup is deeply comforting yet quick and flexible. Pairing tangy depth with manageable heat and a filling protein, it stands out from many other quick soups. Whether you follow the classic approach or toss in what’s on hand, you’ll discover why this dish is loved everywhere.

Next time you want a homemade soup with layered flavors and easy steps, reach for this recipe. In less than an hour, you’ll enjoy a steaming bowl that balances hot, sour, savory, and satisfying.

Hot and Sour Chicken Soup (Easy Recipe)

⭐⭐⭐⭐⭐

4.8 from 5 votes

---

Course: Chicken / Cuisine:

Prep Time 10 minutes

Cooking Time 20 minutes

Servings 4 servings

Calories 592 cal

Make this better-than-takeout hot and sour chicken soup the next time you’re craving comfort food. It’s quick and easy. Perfect for chilly weeknights.

Ingredients

• 1/2 cup sliced bamboo shoots, drained
• 3 cups chicken broth
• 1/4 cup chopped fresh cilantro (Optional)
• 1/4 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 1 egg, beaten
• 2 cups sliced fresh mushrooms
• 1 pound boneless, skinless chicken breast halves - cut into thin strips
• 2 cloves garlic, crushed
• 3 tablespoons red wine vinegar
• 1/2 teaspoon white pepper
• 1 tablespoon sesame oil
• 2 teaspoons soy sauce
• 1/2 cup water
• 3 slices fresh ginger root
• 2 green onions, chopped

Instructions

1. Pour the broth and water into a tall, heavy-bottom saucepan, and bring it to a boil over medium-high heat.
2. Add the mushrooms, bamboo shoots, ginger, garlic, hot pepper flakes, white pepper, and soy sauce. Stir well, lower the heat to a simmer, and put on the lid.
3. Cut the chicken into thin strips and toss them in the sesame oil. Set aside.
4. In a small bowl, mix the cornstarch and vinegar until smooth. Set aside.
5. Bring the broth back to a boil, then add the chicken. Mix to separate the pieces and cook for 2-3 minutes.
6. Add the cornstarch slurry and stir well. Cook for another 2 minutes.
7. In a small bowl, beat the egg. Then, slowly stir the soup in large circular motions and gently pour the egg into the hot liquid.
8. Keep stirring to create egg streaks in the broth.
9. Cook for another minute, then serve hot with thinly sliced green onions and cilantro (if using).