Hot and Sour soup

Updated at: Thu, 17 Aug 2023 03:56:26 GMT

Step 1

Chop some green chillies and soak in white vinegar for an hour or so while you cook the soup. This is used to top up the soup at the end, before serving.

Step 2

Add chicken to pan along 1.5-2litre water

Step 3

Add cinnamon stick, ginger and garlic pastes

Step 4

Bring to boil and then cover and cook for 15-20mins

Step 5

Take chicken out and shred it once it cools down

Step 6

Slit 2 green chillies and add to chicken broth along with chopped carrots. Cover and cook for a couple mins and then take out green chillies

Step 7

Add rest of the vegetables and shredded chicken back in and add some more water if needed

Step 8

Add salt, black pepper, white vinegar and soy sauce. Mix and cook for a couple mins

Step 9

Add hot sauce, cover and cook for a couple mins.

Step 10

Add 2 tbsp sesame oil

Step 11

Whisk the eggs and pour the mix in the soup and keep mixing while you do so to. Cook on high heat for atleast 6-7mins so egg is cooked through

Step 12

Make cornflour slurry with 2 tbsp cornflour and some water and mix till smooth. Add the slurry to the soup mixture and keep mixing as you pour it to avoid it getting clumpy. In couple mins cornflour will cook and soup will become thicker

Step 13

Serve with the green chillies and vinegar mix from step 1, soy sauce and garlic bread

Step 14

Tip: if you are not going to have it all at once, separate it into the portion you want to have and only add some cornflour slurry to that mix and have it. When reheating the remaining soup to have another time, ensure it is fully heated through and add cornflour slurry at that time. This avoids it getting lumpy/too thick. I took about 2 bowls out, added the slurry and refrigerated the rest.

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