Recipe by MORPHIUS_RAE
"Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting."
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sliced fresh mushrooms
sliced bamboo shoots, drained
fresh ginger root
red pepper flakes
skinless, boneless chicken breast halves - cut into thin strips
green onions, chopped
chopped fresh cilantro
red wine vinegar
This is a very good rendition of the retaurant soup. To bring it closer to authentic we added more cornstarch until the right thickness. Added chile paste for heat by the quarter teaspoon and individuals added a bit more soy for saltiness. But a good base to start with. Nice!
Before I wrote this review I had to look over the recipe several times to ensure I had not done anything incorrectly. Not that I thought I had, I just could not understand how neither my girlfriend or myself cared for this recipe given all the great reviews. We really scrutinized this and decided it was the red wine vinegar that gave it a funny taste. Also, I felt that this dish was lacking some sort of a sweet component. I personally would not even consider making this again, but my advice to anyone who really wants to try it is use white vinegar instead of red, add brown sugar and maybe some teriyaki to add a bit of sweetness. Also, I used to work in a restaurant that made a soup similar to this and their recipe added the corn starch mixture before the egg.
Wow that is beautiful! I made the recipe just as described but doubled the red pepper flakes for some extra heat. Make sure you chop the chicken very thin. The texture in the final soup is just like the restaurant. I would also recomend adding the cornstarch mixture prior to drizzling the egg to get that ribbon effect.
This soup is my favorite way to revive leftover Chinese food (as long as it's not breaded, as this would get soggy and gross). Make the base with the liquids and seasonings, and before you add the vinegar and cornstarch to thicken it up, add your leftover noodles, rice, stir-fried veggies, chicken, beef, whatever. It's amazing what works in this soup, so experiment around. Then add thickener, heat through, and serve. Puts a little variety into eating leftovers, so you don't really feel like you're eating leftovers.
I've had this recipe in my "meaning to try" box for ages, and I am mad for waiting so long! This is serious hot and sour soup. I added chili-garlic paste (about 1 1/2T, Huy Fong brand) instead of the red pepper flakes as I'm afraid mine have lost their "kick," and also tofu and leftover chicken. This is truly a fantastic base, I'd give it 10 stars if I could. One thing that particularly impressed me was that the texture is right.----Update---- If you don't have fresh ginger, I really wouldn't substitute powdered ginger for the fresh - it will significantly alter the "bite" fresh ginger brings. Jarred, minced ginger isn't bad - not great, but not bad. What I do is buy a "hand" of ginger, wrap it in plastic wrap then a freezer bag and freeze it. You can just peel a little bit, grate or slice what you need, then back in the freezer. It also grates very easily when frozen and keeps forever this way.
Very easy, yummy recipe! I used tofu instead of chicken and it was great. I also substituted rice vinegar for the red wine. This will become a favorite for me.
This is a very tasty soup. To make it a bit more authentic tasting I doubled the starch for consistency and added 1/4 tsp of white pepper.
Seems like in restaurants this is always made with pork -- but who ever has pork broth? It worked really, really well, and even my picky daughter loved it. I made it more hot and more sour, and added tofu, but this is really excellent, and I'll be making it as often as I have the makings for fresh chicken or turkey broth.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot and Sour Chicken Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 203
** Calories from Fat: 65
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