Appetizers · Chicken · Entrees

Pak-Chinese Hot and Sour Soup

hot and sour soup


2 cups shredded Boiled Chicken (I use chicken breast) 2 tsp. Salt
12 cups Chicken Broth ½ tsp. Black Pepper
1 cup finely chopped green cabbage 4 Heaping Tbsp. Corn Starch
1 cup finely matchstick sliced or shredded  Carrot 1 c. Cold Water
½ cup canned Mushrooms (opt) 2 eggs- whisked
½ cup green Bell Pepper finely chopped (opt) 2 Tbsp.  White Distilled Vinegar
1/4th cup finely sliced Spring Onion         (greens only) 2 Tbsp. Low Sodium Soy Sauce
2 Tbsp.  Huy Fong Chili Garlic Sauce

Makes: 6 servings – Can easily cut recipe in half


  1. Bring broth to a boil in large pot.
  2. Add Cabbage, Carrots, Bell Peppers, Pepper, and 1 tsp Salt.
  3. Cover and Simmer until veggies are tender.
  4. Add in shredded Chicken, greens of Spring Onions, Mushrooms and 1 Tbsp. each of Soy Sauce, Vinegar, and Chili Garlic Sauce.
  5. Simmer additional 5 minutes.
  6. Remove cover, and increase heat to bring soup to a rolling boil.
  7. Add in whisked egg in small portions, while continuously mixing with a slotted spoon (*watch out for splatters*). Let eggs cook on medium heat about 4-5 minutes
  8. Dissolve corn starch in cold water to make slurry.
  9. Bring soup to boil and add in the slurry, slowly and half at a time- once again mixing continuously to prevent lumps and ensuring that the slurry thickens the soup.
  10. Check consistency and add either more slurry to thicken, or more water to thin down according to preference.
  11. Taste and add in remaining Salt, Soy Sauce, Vinegar, and Chili Garlic as needed
  12. Serve Hot with additional vinegar, soy sauce, and chili garlic as condiments



  • If using store bought broth, then do not add additional salt until you taste it at the end and find it necessary, as many store bought broths are already high in salt
  • Add Vinegar, Soy Sauce, and Chili Garlic Sauce in small quantities to make taste according to preference
  • You can use the thickening agent of your choice. I have not tried them, but I have heard that arrowroot and tapioca flour are good substitutes. However, Might have to adjust water to powder ratio.
  • Reheats well
  • Store in airtight container and refrigerate or freeze… AFTER it cools.

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