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Hot and Sour Chicken and Cabbage Soup


"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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1 h 5 m servings 184 cals
Original recipe yields 8 servings (1 gallon)


  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 32
  1. 47 Ratings

Most helpful positive review

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 shar...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 shar...

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 ha...

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.

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 ...

This is a great recipe.I didn't put parsley and I made it with out the chicken because I used it as a side dish. Try really hard to find lemon grass, to me is very important , and the fish sauc...

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.

Tasty and satisfying. For my palate, it needed more vinegar and hot pepper flakes. I am not sure how much more I added, just kept adding until it was right for me. Double of both if I had to ...

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...

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 n...