Hot and sour chicken soup is a flavorful and comforting dish that combines the heat of chili with the tanginess of vinegar, creating a balanced and invigorating taste. Typically made with shredded chicken, the soup is thickened with cornstarch and seasoned with ingredients like soy sauce, pepper powder, and butter. Its signature sourness often comes from vinegar, while chili sauce and pepper powder add the spicy kick. This popular Asian-inspired soup is not only satisfying...
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Boil water along with chicken pieces, onion pieces, carrot pieces, chopped ginger, chopped garlic, pepper powder, and salt.
Close the lid and let it boil for 20 minutes on medium flame.
Turn off the flame and remove the chicken pieces from the stock water.
Strain the stock and set it aside.
Cut the chicken pieces into small pieces and set them aside.
Heat a kadhai and add butter. Then add chopped garlic and sauté for a few seconds.
Add chopped carrot, chopped capsicum, and spring onion. Sauté for 1 minute on high flame.
Add the prepared chicken stock water.
Add soy sauce, chili sauce, and vinegar. Mix well.
Add pepper powder, sugar, and salt. Mix thoroughly.
When it starts bubbling, add the boiled chicken pieces.
Let it boil vigorously for 2 minutes on medium flame.
Meanwhile, make a corn flour slurry by mixing corn flour with 2 tbsp of water.
Gently add the corn flour slurry to the soup while stirring continuously to avoid lumps.
Boil for another 1 minute and then turn off the flame.
Transfer the soup to a serving bowl. Enjoy!
For a vegetarian version, replace chicken with tofu or mushrooms and use vegetable stock instead of chicken stock.
Adjust the level of spiciness by varying the amount of chili sauce and pepper powder.
Ensure the corn flour slurry is mixed well to avoid lumps in the soup.
Serve the soup hot for the best flavor and texture.
Can I use pre-made chicken stock instead of making it from scratch?
Yes, you can use pre-made chicken stock to save time. However, homemade stock adds a richer flavor to the soup.
How can I make the soup spicier?
You can increase the amount of chili sauce or add freshly chopped green chilies for extra heat.
Can I freeze the soup for later use?
Yes, you can freeze the soup. Allow it to cool completely, store it in an airtight container, and freeze for up to 2 months.
What can I use as a thickening agent if I don't have corn flour?
You can use arrowroot powder or potato starch as an alternative thickening agent.
Can I add other vegetables to the soup?
Yes, you can add vegetables like mushrooms, baby corn, or cabbage to enhance the flavor and texture of the soup.
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