19B Soup (Pakistani Hot & Sour Chicken & Prawn Soup)
This Pakistani 19B soup is a peppery, tangy hot-and-sour–style soup made with chicken, prawns, vegetables, and soft egg ribbons. Light yet comforting, it’s easy to make at home and works well as a starter or a light meal.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 5 oz chicken breast chopped
- 5-6 medium prawns or shrimp
- 4 cups chicken stock or plain water + 2 chicken stock cubes
- ¼ teaspoon salt for seasoning the meat
- ¼ teaspoon black pepper for seasoning the meat
Vegetables
- 4-5 white button mushrooms sliced
- ½ medium carrot cut in small cubes
- ½ small green bell pepper cut in small cubes
- 2 spring onions whites and greens separated
Seasoning
- 2 tablespoon all-purpose soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon black pepper
- 1½ tablespoon sriracha sauce or any chili sauce
- 2 tablespoon white vinegar
- ¼ teaspoon sugar
- 1 teaspoon toasted sesame oil
Thickening
- 4 tablespoon cornstarch mixed with ¼ cup water
- 1 egg lightly whisked
Instructions
- Heat olive oil in a medium pot over medium heat. Add the garlic and sauté for 30–40 seconds, just until fragrant. Do not let it brown.
- Add the chicken and cook for 2–3 minutes, stirring, until it turns white but is not fully cooked through. Add the shrimp, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for another 1–2 minutes.
- Add the mushrooms and cook for 2–3 minutes, stirring occasionally, until they soften slightly but still hold their shape.
- Add the spring onion whites, then pour in the chicken stock. Bring the soup to a gentle simmer. Once simmering, add the carrot and bell pepper.
- Season with soy sauce, dark soy sauce, chili sauce, vinegar, sugar, and remaining black pepper. Stir well and let the soup simmer gently on low heat for 3–4 minutes, until the vegetables are just tender.
- Slowly pour in the cornstarch slurry while stirring continuously, until the soup thickens slightly.
- Reduce the heat to low. Slowly drizzle in the whisked egg, let it sit for 2 minutes, then gently stir in one direction to create egg ribbons.
- Let the soup simmer for 2 more minutes.
- Turn off the heat. Stir in toasted sesame oil and spring onion greens. Serve hot!
Video
Notes
- Use a gentle simmer, not a rolling boil, to keep the soup clear and the egg soft.
- Add carrot and bell pepper near the end so they stay tender, not mushy.
- Add the cornstarch slurry gradually and stop once the soup is lightly thickened.
- Leftovers can be stored in the fridge for up to 2 days. If the soup thickens or separates after chilling, reheat gently while stirring to bring it back together
Nutrition
Calories: 168kcalCarbohydrates: 13gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 1861mgPotassium: 319mgFiber: 1gSugar: 3gVitamin A: 1492IUVitamin C: 11mgCalcium: 43mgIron: 1mg
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