4.8 from 30 votes
Hot and Sour Soup Recipe (Pakistani)
This Hot and Sour Soup Recipe (Pakistani), made with chicken, vegetables, and egg ribbons, is perfect for a cold winter day.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
people
Calories:
237 kcal
Course:
Soup
Cuisine:
Chinese, Indian, Pakistani
Ingredients
- 6 cups chicken broth (see note)
- 1 cup chicken see note, shredded
- 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 egg
- 2 tablespoon neutral cooking oil generic cooking 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.
Cup of Yum
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 Information
Serving
1.5cups
Calories
237kcal
(12%)
Carbohydrates
16g
(5%)
Protein
15g
(30%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.04g
(2%)
Cholesterol
115mg
(38%)
Sodium
2357mg
(98%)
Potassium
322mg
(7%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
650IU
(13%)
Vitamin C
20mg
(22%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 237
% Daily Value*
| Serving | 1.5cups | |
| Calories | 237kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 115mg | 38% |
| Sodium | 2357mg | 98% |
| Potassium | 322mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 20mg | 22% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.