Hot and Sour Soup with Chicken and Mushrooms

    30 minutes

    This delicious soup is made hot with chilli flakes and sour with white wine vinegar. It's a classic Chinese combination and not at all hard to make.

    232 people made this

    Serves: 4 

    • 3 cups (750ml) chicken stock
    • 1/2 cup (125ml) water
    • 2 cups sliced fresh mushrooms
    • 1/2 cup (50g) bamboo shoots
    • 3 slices fresh root ginger
    • 2 cloves garlic, crushed
    • 2 teaspoons soy sauce
    • 1/4 teaspoon chilli flakes
    • 500g skinless, boneless chicken breast fillets - cut into strips
    • 3 teaspoons sesame oil
    • 2 spring onions, chopped
    • handful chopped fresh coriander (optional)
    • 2 tablespoons white wine vinegar
    • 1 1/2 tablespoons cornflour
    • 1 egg, beaten

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a saucepan, combine the chicken stock, water, mushrooms, bamboo shoots, root ginger, garlic, soy sauce and chilli flakes. Bring to the boil, then reduce the heat, cover and simmer while you assemble the rest of the ingredients.
    2. Place the chicken strips into a bowl and toss with the sesame oil to coat.
    3. In a separate bowl, stir together the cornflour and vinegar, and set aside.
    4. Increase the heat under the stock to medium-high, and return to a rolling boil. Add the chicken. Return to the boil, and then drizzle in the egg while stirring slowly to create long strands.
    5. Stir in the vinegar and cornflour mixture. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the stock has thickened slightly, about 3 minutes. Serve garnished with spring onions and coriander.

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    Reviews in English (230)


    Used different ingredients. I dislike shopping and didn't have fresh mushrooms or bamboo shoots so I used what I had in my fridge and pantry. 200g chicken mince,2 teaspoons minced ginger, 2 teaspoons minced garlic, 1 onion sliced, 410g can of Chinese style vegetables (containing water chestnuts, bean sprouts, bamboo shoots, baby corn)and 2 teaspoons sesame seeds. I used 4 cups homemade chicken stock and I browned the onion, chicken mince, garlic, ginger, sesame seeds and chillies then added the stock, soy sauce, white wine vinegar, cornflour and beaten egg.  -  01 Aug 2009


    Altered ingredient amounts. This is a very good rendition of the retaurant soup. To bring it closer to authentic we added more cornflour until the right thickness. Added chilli paste for heat by the quarter teaspoon and individuals added a bit more soy for saltiness. But a good base to start with. Nice!  -  29 Sep 2008


    Very inspirational recipe! Thanks for sharing it! Such a nice change to plain chicken and veg soups. Yum!  -  01 Aug 2009