Hot and Sour Soup the Pakistani-Chinese way! This spicy and tangy soup comes together within 15 minutes and is so easy to make. With the addition of meat, egg and veggies it is super hearty too. Have it as a side or serve it for dinner, the choice is yours!
This recipe is very close to the Pakistani-Chinese Hot and Soup that we all love so much. Plus, it is super easy and quick too. Try it once and you'll be making it again and again!
INGREDIENTS
- 6 cups chicken stock
- 250g shredded chicken
- 1/2 cup carrots (cut in small cubes)
- 1/2 cup capsicum (cut in small cubes)
- 1 egg
- 2 spring onions (sliced)
- 2-3 tbsp light soy sauce
- 2 tbsp sriracha / chili sauce
- 3-4 tbsp vinegar
- 1 tsp hot sauce
- 2 tsp dark soy sauce
- to taste - salt
- 1 tsp white pepper
- 1 tsp brown sugar
- 1 tsp sesame oil
- as required - cornflour slurry
DIRECTIONS
- On medium heat, bring the stock to a simmer and add the chicken, all the sauces and spices. Don't add the vegetables. The longer they stay in hot water, the mushier they'll get and lose their taste. Simmer for 2 mins.
- Then prepare a cornflour slurry, using water and cornflour. I used 4 tbsp cornflour in 8 tbsp (1/2 cup) water. Increase the heat under the soup until it starts to bubble and then slowly while stirring add in your slurry. Don't add all at once. After adding half, check the consistency to see if the soup has thickened, if it hasn't add more.
- Whisk an egg, slowly add this to the pan too, stirring while you add it.
- Now add your chopped veggies and let simmer on low heat for 2-3 mins.
- Turn off the heat and add the spring onion. Keep some aside for garnishing later.
- Pour in a serving bowl, top with some spring onions and sliced green chilies. Serve hot!
NOTES
- This soup serves 4-6 people.
- Skip the meat, if you want a vegetarian version. You can also replace chicken with shrimps.
- You can swap the vegetables or add some extra ones too. Some options that go with soup are: mushrooms, green beans, cabbage, bamboo shoots and celery.
PIN IT FOR LATER
