15-Minute Chinese Hot and Sour Soup – Chili to Choc

15-Minute Chinese Hot and Sour Soup: A Quick and Flavorful Delight!

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Are you craving the bold and aromatic flavors of authentic Chinese cuisine but short on time? Look no further than our sensational 15-Minute Chinese Hot and Sour Soup recipe! Bursting with tantalizing spices, savory chicken, and crisp vegetables, this soup is a delightful balance of heat and tanginess. Best of all, it’s ready in just 15 minutes, making it the perfect choice for a quick and satisfying meal. Join us as we explore the art of creating this irresistible soup that’s sure to become a favorite in your kitchen!


For the Soup:

  • 4 cups chicken stock (see note 1)
  • 125 g chicken, boiled and shredded
  • ¾ cup carrots, sliced thinly
  • ¾ green bell pepper, sliced thinly
  • ½ cup cabbage (optional)
  • 2 spring onions, sliced
  • 2 tablespoons regular soy sauce
  • 1 teaspoon dark soy sauce (optional)
  • 2 tablespoons sriracha or chili sauce
  • 2 tablespoons white vinegar
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon white pepper
  • 2 teaspoons brown sugar
  • 1 teaspoon sesame oil
  • Salt to taste (if required)
  • 1 egg, whisked
  • 4 tablespoons cornflour (cornstarch) mixed with ¼ cup water


1. Prepare the Ingredients:

  1. Boil and Shred the Chicken: In a pot of boiling water, cook the chicken until tender. Once cooked, remove from heat, shred the chicken using two forks, and set aside.
  2. Slice the Vegetables: Thinly slice the carrots, green bell pepper, and cabbage (if using). Also, slice the spring onions and set them aside.

2. Make the Soup:

  1. Combine Ingredients: In a large pot or saucepan, combine the chicken stock, shredded chicken, sliced carrots, green bell pepper, cabbage, and spring onions.
  2. Add Flavorings: Stir in the regular soy sauce, dark soy sauce (if using), sriracha or chili sauce, white vinegar, chili garlic sauce, white pepper, brown sugar, and sesame oil. Adjust the seasoning according to taste and add salt if required.
  3. Thicken the Soup: In a small bowl, mix the cornflour (cornstarch) with water until smooth. Gradually pour this mixture into the soup while stirring continuously to avoid lumps. Cook for a few minutes until the soup thickens slightly.
  4. Add the Whisked Egg: While stirring the soup gently, slowly pour in the whisked egg in a steady stream. Continue stirring to create ribbons of egg throughout the soup.

3. Serve and Enjoy:

  1. Garnish and Serve: Ladle the hot and sour soup into serving bowls. Garnish with additional sliced spring onions, if desired.
  2. Serve Warm: Serve the soup immediately while hot, accompanied by crispy fried noodles or steamed rice for a complete meal.

Cook Notes and Variations:

  • Make It Vegetarian: Omit the chicken and use vegetable stock instead of chicken stock to make a vegetarian version of this soup. You can also add extra vegetables such as mushrooms, bamboo shoots, or tofu for added texture and flavor.
  • Adjust the Spice Level: Control the heat of the soup by adjusting the amount of sriracha or chili sauce according to your preference. For a milder version, reduce the amount of chili sauce, or omit it altogether for a less spicy option.
  • Add Authenticity: For an extra authentic touch, you can include traditional Chinese ingredients such as wood ear mushrooms, bamboo shoots, or dried lily buds to enhance the flavor and texture of the soup.

Frequently Asked Questions (FAQs):

Q: Can I use homemade chicken stock instead of store-bought? A: Absolutely! Homemade chicken stock will add even more depth of flavor to the soup. Just make sure to strain it before using to remove any impurities.

Q: Is there a substitute for dark soy sauce? A: While dark soy sauce adds color and richness to the soup, you can omit it if you don’t have any on hand. Regular soy sauce will still provide plenty of flavor.

Q: Can I make this soup in advance? A: While this soup is best enjoyed fresh, you can make it in advance and store it in the refrigerator for up to 2 days. Reheat it gently on the stovetop before serving.

Keto and Low-Carb Versions:

  • Keto-Friendly Option: To make this soup keto-friendly, omit the cornflour (cornstarch) and sugar from the recipe. Replace the carrots with low-carb vegetables such as bell peppers or broccoli to reduce the carb content.
  • Low-Carb Variation: For a low-carb version of this soup, skip the cornflour (cornstarch) and use xanthan gum or glucomannan powder as a thickener instead. You can also reduce the amount of carrots or omit them altogether.

In conclusion, our 15-Minute Chinese Hot and Sour Soup is a flavorful and satisfying dish that’s perfect for any occasion. Whether you’re craving a quick and easy meal or looking to impress your friends and family with authentic Chinese flavors, this soup has you covered. With its simple ingredients and short cooking time, it’s a convenient option for busy weeknights or lazy weekends. Give this recipe a try and experience the deliciousness of homemade hot and sour soup right in your own kitchen!

Indulge in the bold flavors of our 15-Minute Chinese Hot and Sour Soup! If you have any questions or feedback, feel free to leave a comment below. We love hearing from you!

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