Hot and Sour Soup Recipe (Pakistani)

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.

4.78 from 9 votes

This Hot and Sour Soup Recipe (Pakistani), made with chicken, vegetables, and egg ribbons, is perfect for a cold winter day.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: Chinese, Indian, Pakistani

Keyword: hot and sour soup, indochinese soup, pakistani chinese soup

Servings: people

Calories: 237kcal

Author: Nosheen Babar

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 tsp salt (see note)
½ tsp black pepper
¼ cup corn starch
¼ cup water
2 eggs
2 tbsp oil
4 tbsp ketchup
2 tsp red chili powder
4 tbsp white vinegar
2 tbsp 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