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Hot and sour chicken soup is the ultimate comforting, healing Chinese soup. This tangy, lightly spicy broth is loaded with vegetables, aromatics, and protein, and it’s easy to adjust to your own taste — not overly thick, not aggressively sour, and simple enough for an easy weeknight meal.
Table of Contents
- What is hot and sour soup (酸辣湯)
- Simple ingredients for Chinese chicken hot sour soup recipe
- How to make hot and sour chicken soup
- How to make-ahead, store, and reheat
- What to serve with hot & sour soup with chicken
- Expert tips
- FAQs
- More Chinese hot soup recipes you might like
- Hot and sour chicken soup recipe
What is hot and sour soup (酸辣湯)
Hot and sour soup (酸辣湯) is a Chinese soup recipe that’s savory, tangy, hearty, and a little spicy. Traditionally, it’s made with pork tenderloin seasoned with soy sauce, toasted sesame oil, a small amount of starch, and cooking wine, then sautéed to build the soup base. The soup is filled with shiitake mushrooms, bamboo shoots, julienned carrots, wood ear mushrooms, tofu, and dried lily flower buds.
The “hot” comes from ground white pepper and the “sour” comes from white vinegar.
This homemade version keeps the same hot-and-sour balance, but uses cooked chicken instead of pork, skips heavy pre-seasoning, and builds flavor gradually so the broth stays clean, light, and easy to adjust.
Simple ingredients for Chinese chicken hot sour soup recipe
The ingredient list for this Chinese chicken hot and sour soup is simple, yet results in complex flavors. Here are the main ingredients you’ll need:
- Chicken – Use leftover cooked chicken (or turkey) or rotisserie chicken either chicken breast or thighs. Shred or dice into bite-sized pieces.
- Garlic, ginger, scallions – This flavor trio is essential in Chinese cooking.
- Shiitake mushrooms and enoki mushrooms – We use a mix of shiitake and enoki mushrooms.
- Bamboo shoots – Canned sliced bamboo shoots add crunch and texture. Drain them well before adding to the soup.
- Carrots – add sweetness, color, and nutrients to the soup. Julienne or slice thinly.
- Chicken bone broth – Chicken broth provides a savory flavor, but vegetable broth can be subbed.
- Starch – A small amount thickens the broth just enough without making it gluey or heavy.
Hot sour soup seasoning:
- Vinegar – White vinegar or apple cider vinegar adds acidity to balance the richness.
- Soy sauce – For savory umami flavor. Coconut aminos can be subbed.
- Hot sauce and ground white pepper to provide heat. Adjust to taste.
- Toasted sesame oil – Adds a nutty delicious aroma to the soup and makes it taste more authentic.
Substitutions and variations
These substitutions work best when you want to adjust heat, sourness, or texture — without changing the overall character of the soup.
- For the broth: Homemade chicken bone broth yields the best flavor, but store-bought chicken broth or vegetable broth also work well. For homemade, try my recipes for Instant Pot bone broth or Instant Pot Chinese chicken soup.
- For mushrooms: Shiitake and enoki mushrooms give a rich, woodsy flavor. You can also use oyster mushrooms, wood ear mushrooms, or other varieties. White button or cremini mushrooms work in a pinch but won’t have as much umami flavor. You can also use dried shiitake. See my article on how to rehydrate dried shiitake mushrooms.
- For the vinegar: Use a sharp vinegar like distilled white vinegar for authentic hot and sour flavor. Apple cider vinegar also works well. For serving, Chinese black vinegar adds a sweet-tangy flavor as a condiment.
- To increase heat: Use more hot sauce or add extra ground white pepper at the end. Both boost spice without overpowering the broth or changing the hot-and-sour balance.
- To make vegetarian: Omit the chicken and use vegetable broth. Add firm tofu and extra mushrooms for protein. This version keeps the hot-and-sour balance but will taste lighter and less savory than the chicken-based soup.
- Looking for a more traditional version? If you prefer hot and sour soup made with pork, try my Paleo Hot and Sour Soup. It uses pork tenderloin and keeps the classic hot-and-sour balance, with ingredients that fit a paleo-friendly approach.
How to make hot and sour chicken soup
This hot and sour chicken soup comes together quickly with just a few easy steps. Most of the ingredients can be found in your pantry and fridge, making it a great way to turn leftover chicken into a comforting meal.
Once the vegetables and aromatics are prepped, the soup cooks in one pot. Follow these simple steps for homemade hot and sour soup in about 20 minutes:
- Prep the aromatics and vegetables. Mince the garlic and grate the ginger. Drain the bamboo shoots. Julienne the carrots and slice the mushrooms.
- Heat 1.5 tbsp oil in a large pot over medium heat. Add garlic, ginger, and a pinch of salt. Sauté briefly for 5 seconds, just until fragrant.
- Add the carrots, mushrooms, the remaining 1.5 tbsp oil, and 2 pinches salt. Sauté for 1-2 minutes.
- Pour in the broth and add the bamboo shoots. Cover and simmer for 7 minutes over medium-low heat.
- Increase heat to medium. Add the shredded chicken and simmer for 3 minutes.
- Seasoning is added after the broth and chicken simmer so you can control the sour and heat without overpowering the soup.
- Season the soup with vinegar, soy sauce/coconut aminos, and hot sauce to taste.
- Make a slurry by mixing 3 tsp starch + 2 tbsp water. Stir it into the soup and cook for 1–2 minutes, until the broth thickens slightly.
- Remove from heat. Finish with scallions, sesame oil, and white pepper.
How to make-ahead, store, and reheat
This hot and sour chicken soup is the perfect one-pot meal for repurposing leftovers and batch cooking. Make a big batch to enjoy throughout the week or freeze for future leftover makeovers. Here’s how to store and reheat:
- Make-ahead: Cook chicken in advance to save time. Try my recipes for air fryer whole chicken, maple roasted spatchcock chicken, or herb roasted spatchcock chicken. Shred or dice the cooked chicken to have it ready to go.
- Storage: Store leftovers in airtight containers in the fridge for up to 4 days. You can also freeze portions of the soup for longer storage.
- Reheating: To reheat, transfer individual portions to a saucepan and gently warm on the stovetop over medium-low heat, stirring occasionally. Or reheat single servings in the microwave, stirring every 30 seconds
What to serve with hot & sour soup with chicken
This versatile chicken hot and sour soup pairs wonderfully with a variety of dishes to create a hearty and satisfying meal. Consider serving it with:
- Savory Main Dishes: Serve with flavorful chicken or shrimp entrees like Chinese sweet and sour chicken, black pepper chicken, Paleo kung pao chicken, or keto kung pao shrimp for a colorful and protein-packed meal.
- Rice and Noodles: To make the meal more hearty, try pairing the soup with Keto chicken lo mein, turkey fried rice, or steak fried rice. The pairing of the tender noodles or rice with the broth is delightful.
- Dumplings and Egg Rolls: For the ultimate comfort food experience, accompany your soup with dumplings like daikon potstickers, rice paper dumplings, or crispy rice paper egg rolls.
Expert tips
- Add vinegar gradually. Hot and sour soup should taste tangy, not sharp. Start with less vinegar and adjust at the end, especially since different vinegars vary in acidity.
- Don’t over-thicken the broth. Use just enough starch to lightly thicken the soup. Too much will make it gluey instead of silky. If the soup thickens too much, add a splash of broth to loosen it.
- Season after the soup simmers. Adding sour and spicy elements too early can overpower the broth. Seasoning at the end gives you better control over balance and keeps the flavor clean.
- Use a clean, savory broth. Because the seasoning is simple, the broth matters. A good chicken broth keeps the soup from tasting flat or one-note.
- Finish with sesame oil and white pepper. These are added at the end for aroma and warmth. They round out the soup without making it overly spicy.
FAQs
This usually happens when too much vinegar is added too early. Vinegar becomes sharper as it cooks. For better balance, add it near the end and adjust gradually. If the soup already tastes too sour, a splash of broth can help mellow it.
Hot and sour soup only needs a light thickening. Using too much starch or letting the soup boil hard after adding the slurry can make it gluey. Stir in the slurry slowly and stop once the broth lightly coats a spoon. If it thickens too much, add more broth to loosen it.
Flavor starts with the aromatics. Sautéing garlic and ginger at the beginning builds the base of the soup. From there, balance matters — hot and sour soup relies on the right mix of aromatics, vinegar, heat, and finishing seasonings. A good broth helps, but salting alone won’t fix a flat soup.
Distilled white vinegar gives a sharp, clean sourness similar to takeout-style hot and sour soup. Apple cider vinegar is slightly sweeter and milder. Chinese black vinegar has a deeper, more complex tang and is best used as a finishing condiment rather than cooked into the soup.
More Chinese hot soup recipes you might like
If you enjoyed this chicken hot and sour soup, expand your Asian soup repertoire with more nutritious and tasty favorites.
- Lotus root pork rib soup – tender baby pork ribs simmered with lotus root in a clean and savory broth.
- Wonton Egg Drop Soup – A classic with wontons wrapped in gluten free wonton wrappers, egg ribbons, and green onions in chicken broth.
- Asian Chicken Noodle Soup – Shredded chicken and noodles in a gingery, garlic broth. Topped with jalapeno.
- West Lake Beef Soup – A rich soup loaded with ground beef, tofu, and shiitake in a clear broth.
Hot and sour chicken soup recipe
Video
Ingredients
- 0.7 oz garlic minced about 3 cloves
- 3 tsp grated ginger
- 5 oz. carrots julienned, about 2 large
- 5.5 oz. fresh shiitake sliced
- 7 oz enoki mushrooms optional, 1 packet bundle
- 14 oz. canned bamboo shoots drain before using
- 3 tbsp avocado oil or olive oil divided
- 3 pinches coarse sea salt divided
- 32 oz. chicken bone broth 4 cups
- 3 cup shredded and cooked chicken or turkey
Seasonings:
- 1/2 tbsp soy sauce or more to taste, (alternative: 1–2 tbsp coconut aminos)
- 1/2-1 tsp sugar or to taste (omit if using coconut aminos)
- 2 tbsp apple cider vinegar or white vinegar
- 1-1.5 tbsp hot sauce I use Frank’s original hot sauce
- 3 tsp tapioca starch or arrowroot starch
- 2-3 bulb scallions chopped
- 2 tsp toasted sesame oil
- Small dash ground white pepper
Instructions
- Prepare the aromatics and vegetables: Prepare the garlic and ginger in one bowl and the carrots and shiitake in a second bowl. Trim off the root end of the enoki mushrooms and gently separate them with your hands. Drain the bamboo shoots and set aside.
- Sauté the aromatics. Heat a large soup pot or Dutch oven over medium heat with 1½ tbsp oil until the oil shimmers. Add the garlic and ginger with 1 pinch of salt. Sauté for 5–10 seconds, just until fragrant.
- Cook the vegetables. Add the carrots, mushrooms, the remaining 1½ tbsp oil, and 2 pinches of salt. Sauté for 1–2 minutes, stirring frequently.
- Simmer the soup. Add the bamboo shoots and chicken broth. Stir, cover with a lid, and lower the heat to medium-low. Simmer for 7 minutes.
- Add the chicken. Increase the heat to medium, add the shredded chicken (or turkey), and simmer for 3 minutes.
- Season the soup. Add the soy sauce, sugar, vinegar, and hot sauce. Stir well and taste, adjusting the seasoning to your liking.
- Thicken the broth. In a small bowl, mix the starch with 2 tbsp water to make a slurry. Stir well, then slowly pour it into the soup while stirring. Cook for 1–2 minutes, until the broth thickens.
- Finish and serve. Turn off the heat. Stir in the scallions, sesame oil, and white pepper. Serve hot or warm.
Notes
- Storage: Store leftovers in airtight containers in the fridge up to 4 days. You can also freeze portions of the soup for longer storage.
- Reheating: To reheat, transfer individual portions to a saucepan and gently warm on the stovetop over medium-low heat, stirring occasionally. Or reheat single servings in the microwave, stirring every 30 seconds.
- For mushrooms: Shiitake and enoki mushrooms give a great woodsy flavor. But you can use oyster, wood ear or other mushrooms instead. White button or cremini mushrooms work in a pinch but won’t have as much umami flavor.
- For the vinegar: Use a sharp vinegar like distilled white vinegar for authentic hot and sour flavor. Apple cider vinegar also works well. For serving, Chinese black vinegar adds a sweet-tangy flavor as a condiment.
- To make vegetarian: Omit the chicken. Instead, add firm tofu, bok choy, shredded cabbage, and a whisked egg for protein.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely fantastic,, great taste, easy to make and my husband loved it. The last few days I’ve made 4 of your recipes and they all have been superb. The recipes are easy to follow, very explicit and detailed so no errors on my behalf. Haven’t decided what I’ll make tomorrow.
Wow you are so awesome, Lily! Thank you so much and happy holidays!