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Chicken, Chinese

Hot and Sour Chicken Soup

The vast majority of people I know who like Chinese food have sampled many different versions of this classic soup recipe. I searched high and low to find one that sits in between a lot of people’s ideas and contains ingredients that aren’t too difficult to track down.

The one I settled on in the end is from a blog called Green Earth News and you can find the original recipe here


Nothing too exotic...


  • 750ml chicken stock
  • 125ml water
  • 250g mushrooms, sliced
  • Small tin of bamboo shoots, drained
  • 3 slices of ginger
  • 2 cloves garlic, crushed
  • 2 tsp soy sauce
  • 1/4 tsp chilli flakes
  • 450g chicken, sliced thinly
  • 1 tbsp sesame oil
  • 2 spring onions, chopped
  • 1/4 cup of coriander, chopped
  • 3 tbsp red wine vinegar
  • 2 tbsp cornflour
  • 1 egg, beaten

Method of Preparation:

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

Super recipe, really super! We both really enjoyed this and decided it could be altered in a hundred or so ways, hence the reason there’s so many different recipes out there. I would recommend this particular recipe to anyone who wants to give this soup a go as it’s so easy to do.


You may see from the picture of the ingredients that I had a tin of water chestnuts instead of bamboo shoots. This was an accident but they still worked so well. As long as you’re happy with your chicken stock in the first place, again I use Knorr Stock Pots, then you aren’t going to go too far wrong.

So have fun and let me know how you alter this wonderful recipe.



  1. Pingback: #3 – Naked Noodle Hot & Sour Ramen Noodle Soup | Need 4 Noodles - January 24, 2013

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