Reviewed: Jul. 28, 2006

Good substance to this soup, and healthy. My only complaint is that it was a little too sour for my tastes. If I make again I would only add 2 tablespoons of vinegar.

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RECIPERAVEN

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 26, 2006

My daughter and I really liked this. We kicked it up a notch and increased the red pepper flakes to 1 tsp - we wanted "hot". Also, substituted firm tofu for the chicken. This is a great low fat soup that we will have often!

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ACPHIFER

Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA

Living In: Athens, Pennsylvania, USA

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Reviewed: Jul. 10, 2006

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.

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Sean

Cooking Level: Expert

Home Town: State College, Pennsylvania, USA

Living In: Sarasota, Florida, USA

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Reviewed: Jun. 5, 2006

Very easy to make and tastes just like the soup from the restaurant.

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Kathleen

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Snohomish, Washington, USA

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Reviewed: May 14, 2006

This was a great recipe. I used tofu instead of the chicken plus added a 8oz. can of cream corn and 1 cup of shredded carrots.

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VOXMORGAN

Cooking Level: Intermediate

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Reviewed: May 13, 2006

I love this recipe. I tastes very much like what you find in real asian restaraunts, but even better and obviously home made (which is a good thing). What i like also about it is that you can make it as spicy as you like (i like mine spicy!!) ;) enjoy!

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Pompy

Cooking Level: Expert

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Reviewed: May 12, 2006

This was okay. Not at all like the hot and sour soup that I am accustomed to- It's thinner than expected and I could tell that the sour part came from vinegar. Not my favorite recipe, but not terrible.

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Becky

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Reviewed: Mar. 8, 2006

Very tasty! I have a similar recipe for egg drop soup that I've used for years. This is more substantial with the chicken and vegetables. It had a wonderful smooth, creamy texture that we loved.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Feb. 28, 2006

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!

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topasj

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Reviewed: Feb. 4, 2006

Excellent flavor but I doubled the pepper flakes and the vinegar. Easy to make and a definate repeat at our table.

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Suzy

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 24, 2006

Excellent recipe! It tasted very much like the soups at asian restaurants. I didn't expect it to, not sure what I thought went in those soups, but this seemed right on! I thought there was too much chicken as this recipe was written, but next time I will probably use tofu anyways. Thanks!

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KRISTIN

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Reviewed: Jan. 13, 2006

I loved this recipe!! I added more soy sauce for more of a sour kick, but otherwise, it was delicious!!

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Brianne Morrison

Cooking Level: Intermediate

Living In: Richland, Washington, USA

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Reviewed: Oct. 18, 2005

I made this for my husband who loves hot/sour soup. He said there were things he loved and things he didn't like but couldn't put his finger on it. I did add more pepper flakes, vinegar, and soy sauce b/c he loves it spicey. He did say there was too much chicken. Thanks for the recipe.

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Sheri Stef.

Cooking Level: Intermediate

Living In: Florence, Kentucky, USA

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Reviewed: Sep. 13, 2005

i loved this recipe. it has a very authentic flavor and looks beautiful when you serve it with the cilantro and green onions. Next time I make it i will substitute tofu for the chicken.

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CAROLE74

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Reviewed: Sep. 2, 2005

I have made this twice in the past week and love it. The first time I used chicken and the second time shrimp. Both were excellent. I also served it over white rice, which was delicious. I love the fact it is quick to make and flavorful.

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KELSEYDAWG

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Reviewed: Aug. 14, 2005

This recipe is outstanding. I used crushed red pepper and ground ginger and eliminated the bamboo shoots and chicken, as that is what I had on hand. Will definately make again and again.

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Jul. 24, 2005

Neither of us were wild about this soup. It was just OK. All I could taste was the red wine vinegar. I left out the mushrooms (maybe that was my problem, but I don't like them), but upped the bamboo shoots to make up for it. I used dried cilantro, but it probably could have used more than what I put in (around a tsp). I used vegetable broth, and I thought the chicken itself was really good. I liked having it instead of pork.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Jul. 15, 2005

I made this when my husband and I had a couple of friends over and everyone was very impressed with it. It's such a great meal because it isn't heavy and it's got a wonderful aroma.

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THEDELGADOCOOK

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Reviewed: Jun. 8, 2005

This has got to be one of the best soups I've ever eaten! Even my picky son likes it. And it's so easy to make. I used dried, rehydrated shiitake mushrooms and it turned out just great.

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GREENFIREFLY

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Reviewed: Jun. 5, 2005

Enjoyed this recipe--not nearly hot nor sour enough though, for lovers of authentic H & S soup. I tweaked it quite a bit and thought it definitely needed cilantro, which I didn't have handy. I'll definitely make it again.

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DEBRA38

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Hot and Sour Chicken Soup

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