Hot & Sour Soup

  • on December 20, 2018
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It’s winter glory and what better meal than a belly warming, soul soothing, hearty soup. This recipe is inspired by Pakistani Chinese fusion.

Basically Chinese food is every Pakistani’s favorite besides Pakistani cuisine, and being neighbors we have a lot of similarities in our food. Now authentic Chinese food is very strong in its flavor profile and not very palatable if you are not use to it. Pakistanis have mastered the art of Chinese food over the past few decades by adding their own touch to it.

My hot and sour soup recipe is inspired by the my favorite Chinese resturant growing up in Pakistan. It was a tradition in my family that we always celebrated all special occasions at China Garden (Chinese resturant) in Karachi.

After we moved here and I had hot and sour soup at one of the local Chicagoland restaurants, I was appalled at how it tasted. Therefore, I had to try and make my own version from what I remembered of the flavor.

It has taken me numerous tries and quiet a few years to perfect this recipe. I hope you guys give it a shot.

So, basically you have to start with a good broth, I usually make mine and freeze excess for later use, or i’ll use chicken bullions but for this particular recipe I have used halal saffron road chicken broth.

I normally use boiled and shredded chicken breast but for this recipe I am using chicken breast slices, which I have cooked in my chicken broth directly. I have also used raw peeled deveined shrimp cut in half and tofu in the soup.

*make sure you don’t cook the shrimp for more than a minute or they will become rubbery and chewy.

For veggies I have used shredded cabbage and carrots, scallions, and cilantro. Bell peppers may also be used.

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Hot & Sour Soup


4 cups chicken stock

1/2 cup cooked shredded chicken

10 shrimp peeled deveined and cut in half

1/4 cup tofu cubes

1/4 cup shredded cabbage

1/4 cup shredded carrots

Scallions for garnish

Cilantro for garnish

2 egg whites

1/4 cup corn starch

1/4 cup ketchup

1 tbs cayanne pepper

1/2 tsp white pepper

1/4 tsp black pepper

1/4 cup white vinegar

1/4 cup low sodium soy sauce

3 tbs sweet chili garlic sweet

1 tbs sugar

Salt to taste

Water for the corn starch slurry


*Make a sauce with ketchup, cayanne, soy sauce, vinegar, white pepper, black pepper, sweet chili garlic sauce and sugar.

*make a corn starch slurry with water.

In a pot heat chicken stock, to this add shredded chicken. Than add the prepared soup base and cook for about 15 mins on low flame.

Adjust seasonings if needed, than let the soup come to a simmer, now add shrimp, tofu and the shredded cabbage and carrots, cook for a minute. Once the soup comes to a full boil thicken it with a corn starch slurry. Turn down the heat and add beaten eggs while mixing continuously.

Garnish with cilantro and scallions. Serve hot!


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