This hot and sour soup is a flavorful and addictive soup with lots of chicken, vegetables, and herbs that is savory, spicy and hearty all at once!
Indo-Chinese or Hakka food is one of our family’s favorites. It’s usually at the top of the list for family dinners or takeout nights.
And if we’re enjoying Hakka or Indo-Chinese food, you can bet there’s a large bowl (or two) of soup. Some of us prefer the comforting chicken corn soup, while the rest of us are partial to this hot and sour soup. Or even a mix of both!
Flavorful Chicken Hot and Sour Soup
This hot and sour chicken corn soup is highly addictive!
It’s so flavorful, from the soy sauce, red chilli sauce, and fresh herbs.
If you’re in the mood for soup for dinner, this is a hearty option, with lots of vegetables, chicken and you can even cook some pasta right into the soup for a comforting meal!
Recipes you’ll love
If you’re looking for more Indo-Chinese or Hakka food recipes, here are some of our favorites:
Ingredients & Notes
- Chicken breasts – we usually use white meat for this soup recipe, but you can also use chicken thighs if you prefer.
- Corn kernels – fresh corn, frozen corn or canned cream-style corn all work well for this chicken corn soup recipe.
- Mixed vegetables – a frozen blend of peas, carrots, beans and corn is perfect for this recipe. We also add bell pepper, and beans sprouts to make it a little hearty soup.
- Black and white pepper powder – both black and white have slightly different flavor profiles. The white pepper powder adds a slightly earthy, floral spice to the hot and sour soup.
- Sauces – red chili sauce, soy sauce – this adds the classic hot and sour flavor to this soup.
- Egg – add texture and flavor to this hot and sour soup
- Cornstarch – is used to thicken the soup a little.
- Fresh herbs – cilantro and dill and green onions, add a ton of freshness to this soup.
- Elbow macaroni – this is an optional ingredient, but makes for a heartier soup.
How to make Chicken Hot and Sour Soup?
Add 4-6 cups of water to a pot. Add in the chicken and corn. Let the water come to a boil to cook the chicken. The chicken and corn broth is your soup base.
Once cooked, remove the chicken from the pot, and shred the chicken.
If using corn kernels, use an immersion blender to pulse the corn kernels in the soup base.
To the soup base, add Black & white pepper, soy sauce, and red chili sauce. Mix well.
Add in the ground tomato, uncooked macaroni (if using), mixed vegetables, chopped green bell pepper, cilantro, dill and shredded chicken.
Cook for a few minutes
In a small bowl, add 3 tablespoons of cornstarch with a bit of water to make a paste/slurry.
Turn the heat down to medium, and slowly add in the cornstarch while continuing to mix into the soup. If the soup is too hot or you mix it in quickly, there may be lumps in your soup. Continue to mix for a couple more minutes.
Beat one egg in a small bowl. Once the soup has thickened, slowly pour the beaten egg into the soup. Continue to mix for a couple of minutes.
Check to see that the macaroni is cooked to your liking.
Add in the bean sprouts right before serving. Serve hot, garnished with sliced green onions and red chili sauce.
Tips and Serving Suggestions
- Garnish this chicken hot and sour soup with green onions and red chili sauce!
- If the soup is too watery, make another batch of the cornstarch slurry. If it is too thick, add some water or chicken broth and cook for a few more minutes.
- You can make a quick, tangy red chili sauce – mix together red chili powder and white vinegar.
- For a complete meal, serve it with your favorite Indo-Chinese curry like Chicken Manchurian and fried rice or noodles!
Recipes you’ll love
If you’re looking for more easy chicken recipes, here are some of our favorites:
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Hot and sour Soup
Ingredients
- 1 pound breast pieces, boneless or 1-2 chicken pieces
- 1-2 cups corn kernels or cream corn
- 1 cup mixed vegetables can use frozen (peas, carrot, green beans and corn)
- ½ cup chopped cilantro
- ½ cup dill
- ½ cup elbow macaroni optional
- 2 tomatoes, crushed
- 2 tablespoons Soy sauce
- 1-2 tablespoon Red chilli sauce
- 3 -4 tablespoon cornstarch
- 1 Bell pepper optional
- 1 Green onion optional
- 1 cup Bean sprout
- 1 egg
- 1 teaspoon black pepper
- 1 teaspoon white pepper
Instructions
- Add 4-6 cups of water to a pot. Add in the chicken and corn. Let the water come to a boil to cook the chicken. The chicken and corn broth is your soup base.
- Once cooked, remove the chicken from the pot, and shred the chicken.
- If using corn kernels, use an immersion blender to pulse the corn kernels in the soup base.
- To the soup base, add Black & white pepper, soy sauce, and red chili sauce. Mix well.
- Add in the ground tomato, uncooked macaroni (if using), mixed vegetables, chopped green bell pepper, cilantro, dill and shredded chicken.
- Cook for a few minutes
- In a small bowl, add 3 tablespoons of cornstarch with a bit of water to make a paste/slurry.
- Turn the heat down to medium, and slowly add in the cornstarch while continuing to mix into the soup. If the soup is too hot or you add it in quickly, there may be lumps in your soup. Continue to mix for a couple more minutes.
- Beat one egg in a small bowl. Once the soup has thickened, slowly pour the beaten egg into the soup. Continue to mix for a couple of minutes.
- Check to see that the macaroni is cooked to your liking.
- Add in the bean sprouts right before serving. Serve hot, garnished with sliced green onions and red chili sauce.