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Untold Recipes by Nosheen » Recipes » Pakistani Recipes

Hot & Sour Soup Recipe (Pakistani)

Modified: Feb 23, 2025 · Published: Mar 1, 2021 by Nosheen Babar · This post may contain affiliate links · 14 Comments

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This Hot and Sour Soup Recipe (Pakistani) is reminiscent of one of the most popular soups in Indo-Chinese cuisine. The perfect meal for this chilly weather, this soup takes just 30 minutes of active cooking time to prepare.

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Spicy and sour, the secret ingredient in this Pakistani version of the soup is Ketchup! Ketchup features prominently in Indo-Chinese cooking as many recipes, such as this one on tastyden.com, as well as my Indo-Chinese Chili Chicken, illustrate.

Jump to:
  • Why you'll love this recipe
  • Ingredient notes
  • Substitutions & variations
  • Step-by-step instructions
  • Expert Tips
  • Recipe FAQS
  • Other recipes you may like
  • Hot and Sour Soup Recipe (Pakistani)

Why you'll love this recipe

  • Tastes authentic - This hot & sour soup recipe has gotten so much love for its authentic Pakistani taste from everyone who's tried it.
  • Healthy winter meal - At only 238 calories a serving, this is a perfect guilt-free meal to enjoy during the cold weather.
  • Quick & Easy - With minimal chopping and cutting and lots of shortcuts provided, you'll be amazed at how quickly this hot & sour soup recipe comes together.

Ingredient notes

  • Chicken broth - I prefer to cook my own broth using my homemade easy chicken broth recipe. I find that the hot & sour soup tastes fresher and more flavorful this way. However, I would hate for you to miss out on this delicious soup just because you don't have the time to make your broth. So please feel free to use store-bought broth if that's easier for you.
  • Chicken - By the time the broth is ready, so is the chicken I'll need for the soup. Any extra can be used to make some bakery-style chicken patties or sandwiches. If you're using store-bought broth, you can use shredded rotisserie chicken to save time.
  • Coleslaw mix - Indo-Chinese food typically uses a lot of carrots and cabbage, as these vegetables are easy to source in Pakistan. I use a storebought cabbage and carrot coleslaw mix to help save tons of time chopping and cutting.
  • Bell Peppers - These are an integral part of Pakistani-Chinese food, so I love to slice and add some to my hot & sour soup for an authentic flavor.
  • Ketchup - If you've tried other Indo-Chinese recipes, you know Ketchup is essential to Pakistani Chinese cuisine. It provides the base for the chili sauce in this soup and gives the Pakistani version of hot and sour soup its characteristic red hue.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Substitutions & variations

  • Level up the spices - A minor adjustment in the level of chilies helps adapt the hot & sour soup to individual tastes, making this the perfect recipe.
  • Adjust the amount of sourness - Add a tablespoon of more or less vinegar, and the soup will be the perfect sourness level to suit your palate.
  • Try a vegetarian version - Use vegetarian broth and sub tofu for the chicken for a delicious meatless meal.
  • Make it thicker or thinner - Adjust the amount of cornstarch to make the hot & sour soup thinner or thicker, depending on how you like it.
  • Add some mushrooms - Although the Pakistani version doesn't have mushrooms, you can always add some if you're a fan.

Step-by-step instructions

First Step - Add the broth, the shredded chicken, all the vegetables, salt, and black pepper to a cooking pot and bring everything to a boil. Let the soup simmer on medium-low heat for 10 minutes.

Second Step - Mix the chili sauce by heating up the oil first; this fat will help bind the other ingredients together. Next, add the Ketchup and let it fuse with the oil to make a smooth and glossy base for the chili powder, which goes in next.

Third Step - Adding the chilies to a liquid base prevents them from burning, so always add them last. Let them simmer for a few minutes to blend in with the oil and ketchup.

Fourth Step - Add this mixture to the simmering broth and vegetable mixture, along with the soy sauce and vinegar. Continue to simmer the hot & sour soup on medium-low heat for another 10 minutes.

Fifth Step - The soup will be a little red after you add the sauce. However, once the cornstarch slurry is added, the color will lighten and become more muted.

Sixth Step - Add in the cornstarch slurry and stir constantly till the soup thickens.

Seventh Step - Drizzle in the beaten eggs slowly and swirl around gently with your spoon to create the egg ribbons.

Eighth Step - Garnish the soup with some spring onions and serve!

Expert Tips

  • How to fix a soup that is too sour - Add a pinch of baking soda to neutralize your soup's sour taste if you've accidentally added too much vinegar.
  • How to fix a soup that's too spicy - Add a tablespoon or two more of the vinegar to reduce the heat in a soup that's too spicy.
  • Saute the meat and veggies to add flavor - Doing this instead of adding just raw vegetables and plain boiled and shredded chicken adds more flavor to the soup.
  • How to fix a soup that's too thick - Add 1-2 ice cubes to reduce the temperature of the soup and whisk vigorously to smooth and thin out the soup to the desired consistency.

Recipe FAQS

What is Indo-Chinese cuisine?

A combination of Indian spices and vegetables are combined with traditional Chinese flavors like soy sauce, vinegar, and Sichuan to create a fusion cuisine called Indo-Chinese.

How do I store my soup?

Hot & sour soup is best eaten fresh, but if needed, it can be stored for up to 3 days in the fridge and 3 months in the freezer.

Can you reheat hot & sour soup?

For best results, reheat your hot & sour soup in a saucepan on the stovetop. Stir at intervals to make sure the soup heats evenly.

Other recipes you may like

  • A white countertop with a white bowl filled with cooked chicken corn soup being spooned to eat.
    Chicken Corn Soup Recipe (Pakistani)
  • A bowl full of mulligatawny soup garnished with rice and shredded chicken rests on a white napkin.
    Mulligatawny Soup Recipe (Pakistani)
  • South Indian Tomato Rasam Recipe
  • freshly cooked chicken broth is in a pot with a ladle.
    Homemade Chicken Broth (Yakhni)

For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!

A light grey bowl filled with hot and sour soup in a light orange color with egg ribbons and vegetables floating in it, resting on a blue napkin with condiments in bowls nearby.

Hot and Sour Soup Recipe (Pakistani)

Nosheen Babar
This Hot and Sour Soup Recipe (Pakistani), made with chicken, vegetables, and egg ribbons, is perfect for a cold winter day.
4.80 from 10 votes
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine Chinese, Indian, Pakistani
Servings 4 people
Calories 237 kcal

Ingredients
  

  • 6 cups chicken broth (see note)
  • 1 cup shredded chicken (see note)
  • 1 cup cole slaw mix (see note)
  • ½ green bell pepper
  • 1 teaspoon salt (see note)
  • ½ teaspoon black pepper
  • ¼ cup corn starch
  • ¼ cup water
  • 2 eggs
  • 2 tablespoon oil
  • 4 tablespoon ketchup
  • 2 teaspoon red chili powder
  • 4 tablespoon white vinegar
  • 2 tablespoon soy sauce
  • ¼ cup green onions

Instructions
 

  • Pour the broth, shredded chicken, cole slaw mix, bell pepper, salt, and pepper into a cooking pot.
  • Heat the mixture until it bubbles, then reduce the flame to medium.
  • Heat the oil in a separate saucepan, and then add the ketchup, red chili powder, soy sauce, and vinegar (in that order) to the oil and cook until you have a well-blended mixture.
  • Add this Chili sauce to the soup and simmer for 5-10 minutes.
  • make a slurry of the corn flour and water and add to the soup, stirring constantly to thicken.
  • Once the soup has reached the desired consistency, beat the eggs and drizzle slowly into the hot soup, stirring gently to make ribbons.
  • garnish with the spring onions and serve.

Notes

Broth - I prefer to cook and use homemade chicken broth, but if you're short on time, you can use store-bought broth.
Chicken - Shredded chicken from the homemade broth or rotisserie chicken as a shortcut are both great options for the soup.
Cole Slaw Mix - Traditional Indo-Chinese Hot and Sour soup has shredded cabbage and carrots. Cole slaw mix is much easier than chopping and cutting, so I prefer to use it, adding some finely sliced bell pepper to the mix.
Salt - If you're using store-bought broth, buy the unsalted version and adjust the seasoning as needed. On the other hand, if you're using home cooked broth and it has salt, you may need to adjust the amounts suggested in this recipe.

Nutrition

Serving: 1.5cupsCalories: 237kcalCarbohydrates: 16gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 115mgSodium: 2357mgPotassium: 322mgFiber: 1gSugar: 6gVitamin A: 650IUVitamin C: 20mgCalcium: 53mgIron: 2mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!

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Reader Interactions

Comments

  1. Zoya Noon

    January 15, 2025 at 8:04 pm

    5 stars
    I love this recipe. It tasted so delicious and I loved how easy it was to make.

    Reply
    • Nosheen Babar

      January 15, 2025 at 9:57 pm

      Thank You Zoya!

      Reply
  2. Amber Habib

    November 24, 2021 at 9:58 pm

    4 stars
    One of the tastiest hot and sour soup recipes I have used. Milder than most Pakistani restaurant versions but that can always be fixed with a dollop of Sriracha! Love it and will be making it again.
    If I were to use mushrooms and broccoli how and when would those be added. Easy way to get a dose of veggie in.

    Reply
    • untoldrecipesbynosheen

      November 24, 2021 at 10:40 pm

      Thank You Amber. Glad you liked it (mostly). I tend to keep the salt and spices on the medium side in my recipes as I'm catering to different taste buds. For the broccoli and Mushrooms, I would add them at the same time as the other vegetables (slaw mix and bell peppers). Slice them thin so they cook quickly and you don't get huge chunks in your mouth (It will make eating the soup easier). Hope this answers all of your questions -:)

      Reply
  3. Naahin Babar

    November 13, 2021 at 8:43 pm

    5 stars
    Delicious recipe and very easy to make!

    Reply
    • untoldrecipesbynosheen

      November 13, 2021 at 10:38 pm

      So glad you liked it !

      Reply
  4. Ayesha Kaleem

    November 08, 2021 at 8:14 pm

    5 stars
    Made this soup tonight. It was delicious!! Will be trying more recipes 🙂

    Reply
    • untoldrecipesbynosheen

      November 08, 2021 at 8:15 pm

      Thank You Ayesha. That's music to my ears!

      Reply
  5. Zeeraq R

    November 02, 2021 at 7:48 pm

    5 stars
    Loved this! So easy to make and was a hit with my family. I loved Nosheen’s tips ! Super helpful! Will definitely be trying more of her recipes.

    Reply
    • untoldrecipesbynosheen

      November 02, 2021 at 9:56 pm

      Thank You Zeeraq. Glad you liked it.

      Reply
  6. Umber Ansari

    October 27, 2021 at 8:23 pm

    5 stars
    Easy to make and delicious! Thanks Nosheen

    Reply
    • untoldrecipesbynosheen

      October 27, 2021 at 8:31 pm

      Thank You Umber. I'm so glad you liked it!

      Reply
  7. Saima kamal

    March 01, 2021 at 1:46 pm

    5 stars
    Delicious and easy to make. Tastes like the soup I had growing up ?

    Reply
    • untoldrecipesbynosheen

      March 01, 2021 at 2:44 pm

      So glad you liked it.

      Reply
4.80 from 10 votes (3 ratings without comment)

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Welcome to Untold Recipes by Nosheen!

Here, you'll find authentic Pakistani recipes inspired by my childhood—a curated space to explore nostalgic recipes for all aspiring home cooks. It's all here, from slow-cooked Mughal wonders to regional delicacies and street food favorites. I aim to make all the recipes approachable for beginner, intermediate, and advanced cooks alike.

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