Best 7 Asian Hot And Sour Chicken Soup Recipes

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If you are looking for a flavorful and invigorating soup, Asian hot and sour chicken soup is a perfect choice. This tantalizing soup combines the bold and spicy flavors of Asian cuisine with the comforting warmth of a classic chicken soup. It is a symphony of flavors, textures, and aromas that will awaken your senses and leave you craving more. So get ready to embark on a culinary journey as we delve into the secrets of creating the perfect Asian hot and sour chicken soup that will undoubtedly become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

HOT AND SOUR CHICKEN SOUP



Hot and Sour Chicken Soup image

Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting.

Provided by MORPHIUS_RAE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 15

3 cups chicken broth
½ cup water
2 cups sliced fresh mushrooms
½ cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
¼ teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon sesame oil
2 green onions, chopped
¼ cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten

Steps:

  • In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
  • Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
  • Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

Nutrition Facts : Calories 216.9 calories, Carbohydrate 9.3 g, Cholesterol 109.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 1.6 g, Sodium 1095.3 mg, Sugar 2.4 g

CHINESE HOT AND SOUR SOUP



Chinese Hot and Sour Soup image

Make and share this Chinese Hot and Sour Soup recipe from Food.com.

Provided by Julie Bs Hive

Categories     Chinese

Time 42m

Yield 1 1/2 cup, 4 serving(s)

Number Of Ingredients 14

1 1/4 cups water
3/4 cup canned bamboo shoot, drained
4 large dried shiitake mushrooms
2 teaspoons dark sesame oil
8 ounces boneless skinless chicken breasts, cut into 2 in thin strips
2 cups fresh mushrooms, sliced
1/3 cup green onion, including tops, sliced
2 1/2 cups chicken stock
2 -3 tablespoons soy sauce
2 teaspoons honey
1 1/2 tablespoons cornstarch
8 ounces firm tofu, cut into 2 in thin strips
2 tablespoons rice vinegar or 2 tablespoons white wine vinegar
1/4 teaspoon hot red pepper sauce (to taste)

Steps:

  • In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid. Slice the mushrooms, discarding the stems.
  • In a large saucepan, heat the oil over moderate heat. Add the chicken and sauté for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and mushroom soaking liquid. Bring the sauce pan mixture to a simmer.
  • Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and red pepper sauce. Cook until the tofu is heated through.

QUICK & EASY HOT-AND-SOUR CHICKEN NOODLE SOUP



Quick & easy hot-and-sour chicken noodle soup image

Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours

Provided by Ching-He Huang

Categories     Dinner, Main course, Soup

Time 40m

Number Of Ingredients 14

140g dried wholewheat noodle
1 tbsp groundnut oil
2 tbsp grated ginger
1 medium red chilli , deseeded and finely chopped
4 skinless, boneless chicken thighs , chopped into small chunks
1 tbsp Shaohsing rice wine
700ml hot vegetable stock
4 chestnut mushrooms , sliced
1 tsp dark soy sauce
2 tbsp light soy sauce
2 tbsp rice vinegar
1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
1 handful beansprouts
2 spring onions , sliced

Steps:

  • Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
  • Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
  • Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.

Nutrition Facts : Calories 407 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 5.1 milligram of sodium

CHINESE HOT-AND-SOUR SOUP



Chinese Hot-and-Sour Soup image

Provided by Bruce Cost

Categories     Soup/Stew     Mushroom     Pork     Appetizer     Tofu     Winter     Gourmet     Sugar Conscious     Dairy Free     Tree Nut Free

Yield Makes 6 to 8 first-course servings

Number Of Ingredients 21

5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoons cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoons freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves
*Available at Asian foods markets, Uwajimaya (800-889-1928), and Kam Man Food Products Inc. (212-571-0330).

Steps:

  • Toss pork with dark soy sauce in a bowl until pork is well coated.
  • Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
  • Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
  • Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
  • Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
  • Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
  • Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
  • Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.

CHINESE SPICY HOT AND SOUR SOUP



Chinese Spicy Hot And Sour Soup image

This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Yield 6

Number Of Ingredients 17

5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
⅓ cup diced bamboo shoots
⅓ cup lean ground pork
1 teaspoon soy sauce
½ teaspoon white sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
½ (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

Steps:

  • Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
  • Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
  • Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
  • Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g

ASIAN HOT AND SOUR CHICKEN SOUP



Asian Hot and Sour Chicken Soup image

Tofu may be replaced for the chicken if desired, make this as spicy as you like by adjusting the chili flakes, 1/4 teaspoon for mild heat, 1/2 teaspoon for medium heat, 1 teaspoon for very spicy :)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 1/2 cups chicken broth (for a lighter chicken flavor use 2-1/2 cups broth and 1 cup water)
2 cups sliced fresh mushrooms
1/2-3/4 cup sliced bamboo shoot, drained
3 slices fresh peeled gingerroot
3 garlic cloves, minced
2 teaspoons soy sauce
1/2 teaspoon crushed red pepper flakes (or adjust to heat level)
1 lb boneless skinless chicken breast, cut into thin strips
1 tablespoon sesame oil
3 tablespoons rice wine vinegar or 3 tablespoons red wine vinegar
2 tablespoons cornstarch (for a thicker consistency use 3 tablespoons)
1 large egg, beaten
2 large green onions, chopped

Steps:

  • In a medium saucepan combine the chicken broth, mushrooms, bamboo shoots, sliced ginger, garlic, soy sauce and chili flakes; bring to a boil, reduce heat to low and simmer while you assemble the other ingredients.
  • Place the chicken strips in a bowl and toss with the sesame oil.
  • In another bowl stir together the cornstarch and vinegar; set aside.
  • Increase the broth heat to medium-high and return to a full boil; add in the coated chicken slices and return to a boil again, then drizzle in the egg while stirring slowly to create long strands of egg.
  • Stir in the vinegar/cornstarch mixture; simmer over medium heat stirring occasionally until the chicken is cooked through and the broth has thickened slightly (about 3-4 minutes).
  • Garnish the top with chopped green onions.
  • Delicious!

Nutrition Facts : Calories 245.7, Fat 7.5, SaturatedFat 1.6, Cholesterol 118.7, Sodium 932.2, Carbohydrate 8.9, Fiber 1.3, Sugar 2.3, Protein 34.3

HOT AND SOUR CHICKEN SOUP



Hot and Sour Chicken Soup image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 22

2 large egg whites
1 tablespoon dry sherry
1 teaspoon sesame oil
2 teaspoons cornstarch
1 pound boneless, skinless chicken breast, cut into thin strips
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
10 dried Chinese mushrooms, soaked in hot water for 20 minutes
1/2 cup frozen organic peas
6 cups chicken stock
2 tablespoons dry sherry
2 tablespoons soy sauce
3 tablespoons rice vinegar
2 teaspoons sesame oil
1 teaspoon coarse salt
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
2 tablespoons freshly grated ginger
1 tablespoon cornstarch
1/4 cup water
2 eggs, lightly beaten
4 scallions, white and green parts, thinly sliced for garnish

Steps:

  • In a bowl, combine the egg whites, sherry, sesame oil, and cornstarch, and whisk until thickened. Add the chicken, toss lightly to coat, cover, and refrigerate 3 to 4 hours, or overnight.
  • Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas.
  • In a large pot, combine the soup base ingredients and heat until mixture boils. Add the chicken, mushrooms, and peas. Bring back to a boil and cook about 3 minutes, stirring to separate the chicken pieces, and skimming the surface to remove any impurities.
  • Meanwhile, dissolve the cornstarch in the water. Add to the soup, stirring constantly, and cook until soup thickens and turns glossy, 2 to 3 minutes. Remove from the heat, and taste for seasoning. Slowly add the beaten egg to the soup in a thin stream around the edge, stirring once or twice so that the cooked egg forms long threads. Serve warm in individual bowls, and garnish with scallions.

Tips:

  • Choose the Right Chicken: For the best flavor and texture, use boneless, skinless chicken thighs or breasts. These cuts are more tender and flavorful than chicken breasts.
  • Use Fresh Ingredients: Fresh ingredients will give your soup the best flavor. If possible, use fresh ginger, garlic, and cilantro.
  • Don't Overcook the Chicken: Overcooked chicken will be tough and dry. Cook the chicken until it is just cooked through, about 10-12 minutes.
  • Add the Vegetables Last: Add the vegetables to the soup last so that they retain their crisp texture.
  • Season to Taste: Taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or vinegar.

Conclusion:

This Asian hot and sour chicken soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is packed with flavor and vegetables, and it is sure to be a hit with the whole family. So next time you are looking for a quick and easy soup recipe, give this Asian hot and sour chicken soup a try. You won't be disappointed!

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