Hot-and-Sour Chicken Soup

Chinese Hot-and-Sour ~ Super Soups

Hot-and-sour soup generally refers to soups from several Asian culinary traditions.

In all cases, the soup contains ingredients to make it both spicy and sour.

Soup preparation may use chicken or pork broth, or can even be meat-free.

Common key ingredients in the American Chinese version include bamboo shoots, toasted sesame oil, different exotic mushrooms.

Day lily buds, vinegar, egg, corn starch, and white pepper.

Other ingredients can include button mushrooms and small slices of tofu skin.

It's comparatively thicker than the Chinese cuisine versions due to the addition of cornstarch.

This soup is usually considered a healthy option at most Chinese establishments.

And, other than being high in sodium, is a very healthy soup overall.

Make this comforting Asian-style soup with roast turkey, duck, or chicken.

Whatever you have on hand after your holiday feast.

The tantalizing flavor comes from the combination of fresh tomatoes, scallions, tom yum paste, soy sauce and Asian fish sauce.

Chicken Soup (Shoon Lat Tong)

Many Chinese people make their own broth with chicken, water, and fresh ginger.

But canned chicken broth simmered with fresh ginger works very well, too.

Chicken gets a new twist in this Thai-spiced broth that's quick and easy to make.

Makes 4 Servings

Prep: 10 min

Total: 30 min


2 c. hot vegetable or chicken stock

8 oz. (225 g.) exotic or button mushrooms, halved or quartered, if large

Splash of low-sodium soy sauce

6 tomatoes, peeled and quartered

2 skinless boneless chicken breast halves (preferably free-range), about 6 oz. (175 g.) each

splash of Asian fish sauce

2-4 Tbs. Thai tom yum paste

sea salt and freshly ground black pepper

1 bunch of scallions, sliced

grated ginger to taste


1. To poach the chicken, bring the stock and soy sauce to a boil in a large pan.

Add the chicken, reduce the heat.

And simmer for 10-15 minutes until the chicken is cooked.

Remove with a slotted spoon, and set aside.

Slice or shred when cool enough to handle.

2. Stir the tom yum paste into the stock until it dissolves.

Then add the scallions, mushrooms, and tomatoes, and simmer for 5-8 minutes.

Return the chicken to the pan.

3. If the liquid has reduced too much during cooking, add more stock.

Add a splash of fish sauce, taste, and season accordingly with salt and pepper, or add more fish sauce.

Serve your hot-and-sour soup steaming hot.

Chefs Notes:

Tom yum paste is available in most large supermarkets, and specialist Asian food stores.

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