Hot and Sour Chicken and Cabbage Soup Recipe - Allrecipes.com
Hot and Sour Chicken and Cabbage Soup Recipe
  • READY IN ABOUT hrs

Hot and Sour Chicken and Cabbage Soup

Recipe by  

"This is a low budget, quick and easy variation of hot and sour soup. The chicken and cabbage are added to make this yummy soup more filling."

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Ingredients Edit and Save

Original recipe makes 1 gallon Change Servings
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  • PREP

    40 mins
  • COOK

    25 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Pour chicken broth into a large pot. Stir in hot pepper flakes, vinegar, soy sauce, lemon grass, fish sauce, black pepper, garlic powder, and onion. Bring to a boil over high heat, then reduce heat to medium-low and keep at a simmer.
  2. Meanwhile, heat olive oil in a skillet over medium-high heat. Stir in cubed chicken, and cook until no longer pink in the center, about 5 minutes. Stir chicken into the simmering soup along with the cabbage and bean sprouts. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2010

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.

 
Most Helpful Critical Review
Mar 26, 2013

Not sour enough, not hot enough. Added more vinegar, soy sauce and Sriracha hot sauce for hot and sour. Don't bother w/ lemon grass- Left out egg also. Excellent! Parsley is NEVER used in Hot and sour soup!

 
Jan 12, 2008

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.

 
Jan 12, 2008

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.

 
Dec 19, 2007

Very nice soup. Just what I was looking for! I'm eating it right now and it feels so good in my belly on a cold winter night. I followed the recipe except my grocer didn't have any bean sprouts today, so I'll have to try that next time. I also added one kefir lime leaf and cilantro instead of parsley because I prefer it. And I cooked the whole thing in my crock pot adding the egg and cilantro at the very end. Thanks for posting this wonderful soup recipe.

 
Feb 16, 2010

SENSATIONAL!!! I have nothing bad to say about this soup. I have made this countless times, and it still remains a family favorite. Very cheap and wonderfully delicious.

 
May 08, 2011

With the addition of thickener(I used arrowroot starch, about 3 TBSP to keep it gluten free), this was an amazing soup that actually tasted very close to the "Chinese restaurant" version, albeit more healthy, and more flavorful. I make my own chicken broth by boiling down a chicken carcass; it creates a rich, nourishing broth.

 
Dec 19, 2007

great! lots of sodium though.... I made my own chicken stock from a carcass we just finished, skimmed off the fat, and used the baked chicken scraps for the meat. boiled some "bean thread" for noodles and added ginger and broccoli. love the hot and sour broth! A real winner.

 

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Nutrition

  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 2.9 g
  • 5%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 15.4 g
  • 31%
  • Sodium
  • 637 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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