Looking out to make the restaurant style Indo Chinese hot and sour soup. This recipe of hot and sour soup is definitely going to please you. This Chicken soup is spicy, sour and slightly thicker in consistency, makes it perfect for winters!!
Key Ingredients Used:-
Vegetables - Vegies are optional, but adding this will definitely make it a good pack of nutrients. And moreover if you want it like ‘restaurant style’ and also colourful for your kids. You can use vegetables like green beans, carrot, red capsicum, green capsicum, yellow capsicum, cabbage, lettuce, sweet corn, white onions and peas. I mainly use carrot, capsicum and cabbage while making this.
Garlic - helps in combatting sickness including common cold, adds a great flavour to soups and many more benefits to it.
Black Pepper - high in antioxidants, good for cold and cough. You can add black pepper more than the specified measurement in the recipe as per your spice level.
Soy Sauce - is used as its a indo chinese food and also it adds a distinct flavour and dark colour to the dish.
Tips and Tricks:
Substitutions & Variations:
Hot and Sour Chicken Soup
Serves: 4 people
Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml
Ingredients:
Group A:
1 no Chicken Breast (approx 150 gms)
1.5 - 2 cups of water
1/2 tsp Salt
Group B:
2 tbsp Ketchup
2 tsp Dark Soya Sauce
1 tsp Vinegar
1/2 tsp Sugar
Group C:
2 tsp butter
1 tbsp Garlic + 2 green Chilli, crushed
2 tbsp Carrot, Cabbage, Capsicum each.
Group D:
2 tbsp Corn Flour
1/4 cup water
1 cup water
1 tsp pepper Powder
1 no egg (optional)
Instructions:
1. Add all the ingredients under ‘Group A’ into a sauce pan and boil it until the chicken just changes its colour. Switch it off and keep it aside to cool.
2. Take a bowl, add all the ingredients under ‘Group B’. Mix it well.
3. In another sauce pan or a wok., heat oil or butter and sauté crushed garlic green chillies. Add all the remaining ingredients under ‘Group C’. Mix it and cover it to cook.
4. Meanwhile, shred the chicken into small rough pieces.
5. Once the veggies are half cooked, add shredded chicken, the chicken stock (in which the chicken was boiled) and the soy sauce mix.
6. Cover it and let it come to boil. Meanwhile, make a mix of corn flour and water.
7. Add this corn flour mix to the boiling soup. Simultaneously, keep stirring the soup.
8. Finally, add pepper powder, another cup of water and salt. And when its boiling, add 1 egg and immediately stir the soup, to avoid the eggs to form a lump. Serve it hot!
Don’t forget to tag your creation with @flavouredgoodness or use #flavouredgoodness on Instagram. Would love to see it!
