chinese hot & sour soup




Prep Time


Cook Time

This 15-minute soup is very hearty and comforting.



For the chinese hot & sour soup

  • 1 litre chicken stock
  • 2 tablespoons soy sauce
  • 2 tablespoons sriracha or chilli sauce
  • 2 tablespoons white vinegar
  • 1 tablespoon chilli garlic sauce
  • 2 teaspoons brown sugar
  • 1 teaspoon ground white pepper
  • 1 teaspoon sesame oil
  • 125g poached chicken — shredded
  • 1 carrot — peeled and thinly sliced
  • ½ green capsicum — thinly sliced
  • 2 spring onions — sliced
  • ¼ cup cornflour
  • ¼ cup water
  • 1 egg — beaten


For the chinese hot & sour soup

  • Bring the stock to a simmer in a large saucepan.
  • Add the soy sauce, sriracha or chilli sauce, vinegar, chilli garlic sauce, sugar, white pepper and sesame oil and stir to combine.
  • Add the chicken, carrot, capsicum and the white parts of the chopped spring onions and stir to combine. Bring to the boil.
  • Mix the cornflour and water to make a slurry. Add to the soup a little at a time, stopping when you reach your desired consistency.
  • Reduce the heat and add the egg. Leave to sit for 1 minute, then stir and continue to simmer for 3 minutes.
  • Serve garnished with the green parts of the spring onion.