Hot and Sour Chicken Soup

    1 hour 5 min

    This chicken soup is amazingly delicious. It has finely chopped cabbage and beansprouts for added texture. It's substantial and perfect for the cold winter nights.

    41 people made this

    Serves: 8 

    • 2.5 litres chicken stock
    • 1 teaspoon crushed chillies
    • 4 tablespoons red wine vinegar
    • 4 tablespoons soy sauce
    • 1 tablespoon finely chopped lemon grass
    • 1 tablespoon fish sauce
    • 1 tablespoon black pepper
    • 1 teaspoon garlic granules
    • 1 onion, sliced
    • 1 teaspoon olive oil
    • 225g skinless, boneless chicken breast meat, cubed
    • 1/2 head cabbage, finely chopped
    • 100g fresh beansprouts
    • 2 eggs, beaten
    • 4 tablespoons chopped fresh parsley

    Prep:40min  ›  Cook:25min  ›  Ready in:1hr5min 

    1. Pour chicken stock into a large pot. Stir in crushed chillies, vinegar, soy sauce, lemon grass, fish sauce, black pepper, garlic granules and onion. Bring to the boil over high heat, then reduce heat to medium-low and keep at a simmer.
    2. Meanwhile, heat olive oil in a frying pan over medium-high heat. Stir in cubed chicken and cook until no longer pink in the centre, about 5 minutes. Stir chicken into the simmering soup along with the cabbage and beansprouts. Simmer until the cabbage is tender, about 10 minutes.
    3. Remove the pot from the heat and slowly stir in the beaten egg, then gently stir in the chopped parsley. Serve immediately.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (33)


    This is delicious! And easy to prepare. So tasty! I omit the fish sauce and lemon grass and I have used vegetable broth instead of chicken and added extra cabbage and sprouts. Thank you for sharing this awesome recipe.  -  28 Aug 2010  (Review from Allrecipes US | Canada)


    AWESOME! I didnt have any lemon grass so i didn't use any. I like my stuff sour so i added 2 more dashes of vinegar. I also used the lite version of soy sauce to cut back on the salt. I didnt have black pepper so I used white pepper.. I didnt use a whole tablespoon just about between 1/2 and 3/4 tbs. It smelled the rest of the soup so i added more garlic powder, minced and about 2 cups of the broth mixture. I accidently added a lil too much red pepper than i wanted so i scooped some out and cooked the chicken in the soup and used one small onion. Will definately make again and I will try to thicken it with arrowroot and water since most hot and sour soups at the restuarants are thick.  -  07 Jan 2008  (Review from Allrecipes US | Canada)


    I thought I'd add that you can find fish sauce (sometimes called nam pla) in the Asian foods section of most supermarkets. I don't remember it as being particularly expensive.  -  12 Jan 2008  (Review from Allrecipes US | Canada)