Chicken Hot and Sour Soup Recipe, Creamy Healthy and Super Tasty Easy to Make at Home.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: turkey breast

Thighs are juicier and more flavorful, while turkey is often less expensive.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers more protein and nutrients, while cottage cheese is budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium options are better for reducing salt intake.

Prepare 400 grams of chicken, using both boneless and bone-in pieces for flavor.

In a pan, heat 1-2 tablespoons of cooking oil and fry the chicken for 1.5 to 2 minutes to remove excess blood and smell.

Add 1/2 teaspoon black pepper, 3-4 cloves, and 1 bay leaf to the chicken and fry for a few seconds.

Add chopped 1/2 carrot, 2 pieces of ginger, and 3-4 cloves of garlic to the pan and fry briefly with the chicken.

Pour in 1.5-2 liters of water and add 1/2 teaspoon salt, keeping the flame high to bring it to a boil.

Once boiling, reduce the flame to low, cover, and simmer for 30-35 minutes to extract flavors from the bones and meat.

Remove the chicken and vegetables from the pot, discarding the vegetables and shredding the chicken into pieces.

Prepare a slurry with 3-4 tablespoons of cornstarch mixed with water until smooth.

Strain the broth using a strainer to remove solids, returning the clear broth to the pot.

Bring the broth to a boil again on high heat, then add the shredded chicken back in.

Optionally, add 1/2 teaspoon chicken powder for flavor.

Add 1 tablespoon white vinegar, 2 tablespoons soy sauce, and 1 tablespoon chili sauce to the broth.

Lower the flame and gradually add the cornstarch slurry while stirring to thicken the soup.

Finally, slowly drizzle in the beaten eggs while stirring gently for about 10-12 seconds before mixing thoroughly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens